Bonac clam chowder recipe

Bonac Clam Chowder recipe

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This Bonac clam chowder recipe is a delicious and hearty soup that will warm you up on a chilly day. With its roots in the coastal town of East Hampton, this recipe captures the essence of fresh seafood and creamy flavors. Made with succulent clams, potatoes, onions, and a blend of herbs and spices, this chowder is a classic comfort food. Whether you're a seafood lover or just looking for a comforting bowl of soup, this Bonac clam chowder recipe is sure to satisfy your taste buds.
Keywords: Bonac clam chowder, recipe, East Hampton, seafood, comfort food
Bonac clam chowder recipe details
Ingredients
120 g | salt pork, finely diced |
2 | yellow onions, peeled and thinly sliced |
3 | russet potatoes, peeled and thinly sliced |
4 | carrots, peeled and thinly sliced |
4 | tomatoes, halved, seeded, and thinly sliced |
2 stalk(s) | celery, trimmed and thinly sliced |
700 g | shucked cherrystone clams, chopped |
10 g | parsley, fresh, chopped |
2 tbsp | fresh thyme leaves |
1 l | clam juice |
some | butter, melted |
120 ml | half-and-half |
Instructions
Sauté salt pork in a large heavy pot over medium- low heat until crisp, about 10 minutes. Add onions and cook until golden, about 15 minutes.Layer half of the potatoes on top of the onions and salt pork and continue layering, using half the carrots, then half the tomatoes, half the celery, and half the clams. Top with half the parsley and thyme.
Make a second set of layers with remaining ingredients. Add clam juice, reduce heat to low, cover pot, and slowly simmer until potatoes are fork-tender, about 1 1/2 hours. Add butter and half-and-half.
Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a
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