Best 2 Boudin Clam Chowder Soup Recipes
Craving a hearty and flavorful soup that combines the best of the sea and the land? Look no further than our Boudin Clam Chowder Soup, a tantalizing blend of smoky boudin sausage, tender clams, and a creamy, savory broth. This delectable soup is sure to warm you up on a chilly day and satisfy your taste buds with its rich and complex flavors. In this article, we'll take you through three variations of this classic dish: the traditional Boudin Clam Chowder, a spicy Cajun-inspired version, and a vegetarian alternative that's just as satisfying. Get ready to embark on a culinary journey that will leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
CLAM CHOWDER
Steps:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.
- Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.
Tips:
- Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
- Use a good quality fish stock. The fish stock is the base of your chowder, so it's important to use a good quality stock. You can make your own fish stock, or you can use a store-bought stock.
- Don't overcook the clams. Clams are delicate and can easily be overcooked. Be sure to cook them just until they are opaque.
- Add the vegetables at the end. The vegetables should be added to the chowder at the end so that they don't overcook.
- Season to taste. Season the chowder to taste with salt and pepper.
Conclusion:
Boudin clam chowder is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. Whether you like your chowder thick or thin, creamy or brothy, there's a recipe in this article that's sure to please you. So next time you're looking for a comforting and satisfying meal, give boudin clam chowder a try.
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