s CAJUN CLAM CHOWDER *****
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s CAJUN CLAM CHOWDER *****
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Ingredients
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Instructions *** 2-16-21 joellyn made this today, it was wonderful!!!!! *** This Cajun Clam Chowder is rich and creamy, with just the right amount of Creole spices, salty bacon and andouille, clams, potatoes and veggies! 4.8 from 10 votes Print Pin Rate Course: Appetizer, Main Course, SoupCuisine: American, Cajun/CreoleKeyword: cajun, chicken soup, chowder, clam chowder, stew Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes Servings: 8 servings Calories: 215kcal Author: Jocelyn Delk Adams of Grandbaby Cakes Ingredients 5 tbsp unsalted butter divided 1/2 cup finely chopped onion 1/2 cup finely chopped green pepper 1/4 cup chopped celery 2 bacon strips chopped 1 andouille sausage link thinly sliced 1 tbsp minced garlic 3 tbsp all-purpose flour 2 cups seafood stock 18 oz canned clams in juice 1 cup Whole milk 1 lb Idaho potatoes cut into half inch small cubes 1 tsp hot sauce 3/4 tsp creole seasoning pinch of cayenne pepper optional salt and pepper to taste Instructions Heat 2 tbsp of butter in a large pot over medium-high heat. Add the onion, green pepper, celery, chopped bacon and sausage and saute until vegetables are softened and meats are browned, stirring often. Next add garlic and cook for 30 seconds stirring occasionally. Stir in the flour and distribute evenly. Next add the seafood stock and the juice from the 3 cans of chopped clams (just the juice, reserve the clams in the cans for now), Add hot sauce, creole seasoning and cayenne pepper.milk, potatoes and remaining butter and stir to combine. Bring to a simmer over medium heat until boiling then reduce heat to medium-low and cook for 10-15 minutes with cover on, stirring occasionally, and another 10 minutes (continuing to stir) or until potatoes are nice and tender. Add hot sauce, creole seasoning and cayenne pepper. Finally add reserved clams to the pot and season to taste with salt and pepper, cook until clams are just firm, about 2-3 minutes then turn off heat. When serving, garnish with chopped parsley, chopped bacon bits and serve with oyster crackers. For extra flair, serve in bread bowls. Notes Properly stored, cooked clam chowder will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked clam chowder, freeze it; freeze in covered airtight containers or heavy-duty freezer bags. It will maintain its best quality for 4 to 6 months, but will remain safe even after that. To reheat, submerge the container in a basin of hot water for 10-15 minutes. Pour the thawed chowder into a saucepan, then simmer over medium heat. Be sure to stir often to prevent curdling! If necessary, add more milk or broth to loosen the consistency of the chowder. Nutrition Calories: 215kcal | Carbohydrates: 16g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 398mg | Potassium: 408mg | Fiber: 1g | Sugar: 3g | Vitamin A: 427IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 1mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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