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Clam Chowder with Noodles


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Ingredients

4 portion(s)

Clams

  • 2000 grams fresh clams
  • 1.5 litre water
  • 1 tbsp salt

Chowder

  • 250 grams clams
  • 6 beef bacon or bacon, sliced
  • 2 onions
  • 3 cloves garlic
  • 500 grams chicken stock granules/paste
  • 200 grams cream
  • 250 grams Milk
  • 100 grams corn kernels
  • 1 tbsp chicken stock, homemade
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 20 grams Butter

Others

  • 350 grams spaghetti, cooked
  • 1 small broccoli, cut into bite size pieces
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Prepare Clams
  1. 1.  Bring water to a boil. Add salt.

    2.  Put in clams to cook. Dish out with a strainer.

    3. Leave to cool then remove clams from the shells. Unfortunately, from 2kgs of fresh clams, I only got 250g of clam meat. Set aside.

  2.  

    Chowder.

    1. Put peeled onions and garlic into the bowl. Blizt 3 secs / sp 6. Scrape down.

    2. Add in butter. Cook 3 minutes / 100C / soft speed.

    3. Add in sliced bacon. Cook 2 minutes / 100C / soft speed.

    4. Place the brocolli in the veroma tray. 

    5. Pour chicken stock and stock granules/paste in the bowl. Insert veroma on the top. Cook 20 minutes / 100C / soft speed.

    6. Remove veroma and set aside.

    7. Add in the rest of the chowder ingredients except cooked clams. Cook 10 minutes / 100C / soft speed. Add in the clams at the last minute of cooking time (1 minute mark).

    8. Taste. Add salt if needed.

    9.  In a bowl, put in cooked spaghetti, and brocolli. Pour in the chowder.

    10. Serve hot.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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