Imen Dridi Bobby Flay’s Clam Chowder is a hearty dish made with diced celery, carrots, onions, and potatoes, seasoned with basil, oregano, and thyme. This recipe requires 45 minutes to prepare and serves 8 people.
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💗 The Benefits Of Trying This Delicious Recipe:
- Rich in Nutrients: Clams are a great source of lean protein, iron, vitamin B12, and omega-3 fatty acids, making clam chowder a nutritious meal option.
- Comfort Food: Its creamy texture and hearty ingredients make clam chowder a comforting dish, perfect for cold days or when you need a cozy meal.
- Culinary Skills Development: Making clam chowder from scratch can enhance your cooking skills, especially in areas like soup-making and flavor balancing.
- Satisfying and Filling: The combination of clams, potatoes, and cream makes it a filling meal, providing energy and satisfaction.
- Introduces Seafood Variety: Trying clam chowder can be a delightful way to introduce or enjoy seafood, especially for those who are not typically seafood enthusiasts.
❓ What Is Bobby Flay Clam Chowder Recipe?
Bobby Flay Clam Chowder is a savory soup made with diced vegetables, potatoes, and chopped clams. It has a rich, creamy texture and a deliciously briny taste. This classic dish is named after the renowned chef, Bobby Flay, who has perfected the recipe.
🧅 Bobby Flay Clam Chowder Ingredients
- 3/4 ounce salad oil
- 1/2 teaspoon chopped garlic
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onions
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 3/4 gallon clam stock or juice
- 3 large peeled and diced potatoes
- Roux (3/4 pound butter and 1 1/2 cups flour)
- 2 cups drained, chopped clams
🍵 Instructions For Bobby Flay Clam Chowder
- Put the oil and garlic in a big pot and cook for about two minutes. Put in the diced vegetables and cook for 10 minutes, or until the veggies are soft.
- Put in salt and leaves. Bring to a boil after adding the clam stock.
- Bring it back to a boil after adding the potatoes. Lower the heat, add the sauce and chopped clams, and let it cook for an hour.
💭 Recipe Tips
- Use fresh clams instead of canned for a more authentic flavor.
- Be cautious with salt due to the natural saltiness of clams and clam stock.
- Ensure the chowder reaches the desired thickness by adjusting the roux quantity accordingly.
- Avoid overcooking the clams to prevent them from becoming tough and rubbery.
- Adjust the spiciness to your preference by adding more or less of the herbs and seasonings.
🥙 What To Serve With Clam Chowder?
Serve Bobby Flay Clam Chowder with crusty bread or oyster crackers for a delightful crunch side salad or steamed vegetables can complement the rich flavors of the chowder.
🎚 How To Store Leftovers Clam Chowder?
- In The Fridge. Store Leftovers Clam Chowder in airtight container in fridge for up to 3 days.
- In The Freezer. To freeze Leftovers Clam Chowder use freezer-safe container for 2-3 months.
🥵 How To Reheat Leftovers Clam Chowder?
- On The Stovetop. Reheat Leftovers Clam Chowder in a saucepan over low heat, stirring frequently to prevent scorching.
- In The Microwave. Place Leftovers Clam Chowder in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between.
- In The Oven. Transfer chowder to an oven-safe dish, cover with foil, and reheat at 350°F for 20-25 minutes.
FAQs
How Do You Thicken Clam Chowder Without Flour?
Use heavy cream or half-and-half, simmer to reduce liquid, or blend a portion of the chowder for thickening without flour.
Can I Use Canned Clams For Clam Chowder?
Yes, canned clams work well. Drain and reserve the juice; add both clams and juice to enhance flavor.
How Do You Prevent Potatoes From Getting Mushy In Clam Chowder?
Use waxy potatoes like Yukon Gold, cut into uniform sizes, and add them later in the cooking process to avoid mushiness.
What Are The Best Potatoes To Use In Clam Chowder?
Waxy potatoes such as Yukon Gold or red potatoes hold their shape well and add a creamy texture to clam chowder.
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Bobby Flay Clam Chowder Nutrition Facts
Amount Per Serving
- Calories: 400 kcal
- Total Fat: 25 grams
- Saturated Fat: 12 grams
- Cholesterol: 90 milligrams
- Sodium: 1000 milligrams
- Total Carbohydrates: 35 grams
- Dietary Fiber: 5 grams
- Sugars: 5 grams
- Protein: 15 grams
Bobby Flay Clam Chowder
Description
Bobby Flay’s Clam Chowder is a hearty dish made with diced celery, carrots, onions, and potatoes, seasoned with basil, oregano, and thyme. This recipe requires 80 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Put the oil and garlic in a big pot and cook for about two minutes. Put in the diced vegetables and cook for 10 minutes, or until the veggies are soft.
- Put in salt and leaves. Bring to a boil after adding the clam stock.
- Bring it back to a boil after adding the potatoes. Lower the heat, add the sauce and chopped clams, and let it cook for an hour.
Notes
- Use fresh clams instead of canned for a more authentic flavor.
Be cautious with salt due to the natural saltiness of clams and clam stock.
Ensure the chowder reaches the desired thickness by adjusting the roux quantity accordingly.
Avoid overcooking the clams to prevent them from becoming tough and rubbery.
Adjust the spiciness to your preference by adding more or less of the herbs and seasonings.
