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How to make a chunky, delicious Clam Chowder kids love.

By on December 24, 2020

 

It’s officially winter.

‘Tis the season for soup – a creamy clam chowder – if you have picky eaters at home. There is no clear substitute for a  warming, delicious homemade version of a classic clam chowder with all the goodness of real food.

You need: (Serves 4)

4 sordough bread

4 large potatoes, peeled and cubed

8 diced bacon strips

1 diced chicken breast (optional)

4 chopped celery stalks

1 chopped onion

2 minced garlic cloves

3 cups water

2 packs of clam

2 pcs chicken boullion cubes

1/2 teaspoon dried thyme

1/3 cup potato starch

150 ml fresh cream

rock salt and pepper to taste

3 tbsp extra virgin olive oil

2 tbsp fresh butter

some chopped parsley for garnish

Preparation

Saute garlic, onions in olive oil over medium heat for around 4-5 mins until golden brown. Set aside.  Saute bacon until crisp and set aside.  Saute celery until tender and then stir in the diced potatoes, water, clam, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender for about 15-20 minutes. In a small bowl, combine potato starch and half of fresh cream and stir until well blended. Gradually stir into soup. Bring to a boil and lightly stirring soup for around 1-2 minutes or until consistency thickens.

Stir in clams and remaining half of fresh cream. Do not bring it to a boil. Stir in fresh butter and season with salt and pepper to taste.

Cut the top off of the sourdough bread, and remove some of the bread inside to form a bowl. Pop it in the oven for 2-3 minutes to create a crusty side. Pour the right amount of soup to the bread and garnish with parsley and fried bacon bits. Serve hot.

 

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