Cooking Uncovered plus MORE with Miriam : Clam Chowder with bacon

Wednesday, May 28, 2014

By: Miriam Borys

Servings: 4

Ingredients:

By: Miriam Borys

Servings: 4

Time: 40 minutes start to finish

Ingredients:

1 onion – diced

2 stalks celery (about 1 cup)
1 cup bacon - diced

2 carrots - peeled and diced

1 can baby clams (142g) (56 g = ¼ cup)

4 cups vegetable, fish or chicken broth

1 cup white wine

1 white potatoe – diced (no need to peel new potatoes)

1/4 cup flour

Salt & pepper

Dice onions and celery. I use my mandoline to speed up the prep process but a mandoline is not necessary.

Peel carrots & dice.

Dice up bacon, use approximately 1/4 lb. of bacon to make one cup.

Saute bacon in a soup pot. Add onions and celery and continue to saute until onions are transparent.

Add flour (use as a thickening agent) and continue to cook.

Deglaze with white wine.

Add carrots and potatoes.

Add chicken stock (or fish or vegetable).

Season with salt and pepper.

Bring up to the boil and continue to simmer for approximately 20 minutes until potato chunks are tender.

Serve immediately.

Cooking Uncovered plus MORE with Miriam