Youtor
Fried Clam Chowder
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=64QkhLIWZlQ
Revolutionizing Comfort Food: Fried Clam Chowder! - Alright people, today we’re diving into one of my all-time favorites: Clam Chowder! But we’re doing it with a twist – fried clam chowder! 🔥 I’ve been on a roll with these fried soups, and this one is no exception. We’re going to cook up some creamy, rich clam chowder and top it off with crispy fried clams. Trust me, the combination is next level! If you’ve never had fried clams on your chowder, you’re in for a treat. Like, comment, and subscribe for more fire recipes! • Ingredient list for the fried clam chowder: • 1. Potatoes • 2. Butter • 3. Celery • 4. Onion • 5. Flour • 6. Chicken bouillon • 7. Garlic powder • 8. Onion powder • 9. Thyme • 10. Rosemary • 11. Half and half • 12. Clam base • 13. Water • 14. Baby clams • 15. Seasoning for frying • 16. Oil for frying • Here’s a detailed step-by-step guide for making Fried Clam Chowder: • 1. *Prepare Potatoes*: Begin by par-cooking the potatoes, which should take about 10 minutes. This process is essential as it partially cooks the potatoes before they are added to the soup, ensuring they finish cooking evenly within the chowder. • 2. *Start the Soup Base*: While the potatoes are cooking, start preparing the base of the soup. Melt butter in a large pot over medium heat. • 3. *Sauté Vegetables*: Add finely diced celery and onion to the melted butter. Sweat these vegetables until they are soft and translucent, which helps to release their flavors. • 4. *Add Flour and Seasonings*: Sprinkle half a cup of flour over the vegetables, stirring it in to form a roux. Add seasonings including a tablespoon each of chicken bouillon, garlic powder, onion powder, thyme, and a small pinch of rosemary to enrich the flavor. • 5. *Incorporate Liquids*: Slowly pour in 3 and a half cups of half and half, stirring constantly to incorporate the roux and prevent lumps. • 6. *Enhance with Clam Base*: Mix a hearty spoonful of clam base into some water and add this mixture to the pot, enhancing the clam flavor of the soup. • 7. *Add Clams*: Introduce two cups of baby clams into the pot, allowing the soup to come together with all the flavors. • 8. *Simmer the Soup*: Allow the soup to simmer for about 5 to 7 minutes, enabling the flavors to meld. After this, add the part-cooked potatoes into the soup. • 9. *Final Simmer*: Continue to simmer the soup for another 5 to 7 minutes to let all the ingredients cook through and flavors deepen. • 10. *Prepare for Frying Clams*: While the soup simmers, prepare the clams for frying by dipping them in a wet batter mixture. Using a spider or slotted spoon is recommended to handle the small clams easily. • 11. *Fry the Clams*: Fry the battered clams in hot oil until crispy. Be sure to separate them to prevent clumping and ensure even cooking. • 12. *Serve*: Once the soup is rich and creamy and the fried clams are golden and crisp, ladle the soup into bowls, topping each with a line of fried clams. • 13. *Garnish and Enjoy*: Optionally, you can garnish with fresh herbs or a sprinkle of paprika for added color and flavor before serving. • This detailed method ensures that each component of the Fried Clam Chowder is prepared and combined with care to create a hearty and flavorful dish. • Stay Connected with The Bleu Channel! • #thebleuchannel #chefgrubby #clamchowder • Instagram: • / bleukitchen • / thecourtcafe_inc • / courtcafelv • / bleukitchenlv • Tiktok: / bleukitchen • Website Coming Soon! • Online Store: https://thebleustore.com/ • 🤝 For partnership inquiries, please contact: [email protected] • 🔔 Don’t forget to subscribe, like, hit the bell icon to stay updated, and of course, comment below with your own twist on our recipes or what you’d do to make them even better!
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