Recipe of Jamie Oliver Easy Clam Chowder with Everyday Ingredients

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, easy clam chowder with everyday ingredients. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy Clam Chowder with Everyday Ingredients is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Easy Clam Chowder with Everyday Ingredients is something that I’ve loved my whole life.

Great recipe for Easy Clam Chowder with Everyday Ingredients. Someone asked me the easiest way to make clam chowder. So I tried coming up with the simplest selection of ingredients and made a delicious dish out of them. There's no need to de-sand the clams if you use canned ones.

To get started with this recipe, we must prepare a few ingredients. You can cook easy clam chowder with everyday ingredients using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Easy Clam Chowder with Everyday Ingredients:

1. Take 1 Potato
2. Get 1 Onion
3. Take 1/2 Carrot
4. Make ready 3 slice Bacon
5. Prepare 2 tbsp Butter
6. Prepare 1 tbsp White flour
7. Make ready 1 can Canned clams
8. Prepare 50 grams Bagged mushrooms
9. Make ready 1 Soup stock cube
10. Get 200 ml Water
11. Make ready 400 ml Milk
12. Take 1 tsp Salt

Cook bacon in medium saucepan over medium heat until crisp; drain. Add potatoes, carrot, onion and celery. Place diced bacon in large stock pot over medium-high heat. Stir in water and potatoes, and season with salt and pepper.

Instructions to make Easy Clam Chowder with Everyday Ingredients:

1. Drain mushrooms. Don't drain the clams - you'll also use the water from the can.
2. Melt 1 tablespoon of butter in a pot. Dice vegetables and bacon into 7 to 8 mm cubes, then add into the pot. Sauté for 10 minutes.
3. Add 1 tablespoon of flour and butter. Cook for 2 minutes.
4. Add water, soup stock cube, clams (with its liquid), and the drained mushrooms, then heat.
5. When it boils, turn the heat to low and cover the pot. Let cook for 10 minutes.
6. Add milk and salt. Stir as you heat.
7. It's ready to eat when it's slightly bubbly and thickened.
8. Also top with black pepper or parsley.

Place diced bacon in large stock pot over medium-high heat. Stir in water and potatoes, and season with salt and pepper. A little red wine vinegar is added before serving for extra flavor. Pour in the clam juice and stir. Add the potatoes, bay leaf, salt, pepper and stir everything together.

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