A succulent clam chowder to revitalize your energies
No one doubts how invigorating seafood is in the body. And eating them in a delicious soup with a tasty broth is an even more delicious way to delight the palate.
Nothing beats recipes of seafood chowder for the long winter to come. During those chilly nights, snuggling with a bowl of steaming soup is the perfect way to end the day.
Seafood soups are especially tasty; As most people can probably attest, using seafood as a main ingredient adds a bit of zest and sophistication to any meal.
This clam chowder recipe is one of those recipes classic seafood chowder. It's a staple that is not only delicious, but also incredibly easy to prepare.
A can of chopped clams,
a liter of water,
peeled and diced potatoes,
salt and pepper to taste,
a splash of white wine,
Place the bacon in a large cast iron pot over medium heat.
Cook until almost crisp; add the onions and cook for five minutes. Add the water and potatoes and season with salt and pepper. If you have reserved fish broth from another recipe, add it to add a bit more flavor.
Bring to a boil and cook uncovered for 15 minutes or until potato are tender. Pour in half and half and add the butter. Drain the clams, reserving the liquid. Add the clams and half of the liquid.
Cook for five minutes. Add more liquid if necessary. Serve with crackers.