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Before you jump to Clam Chowder Made With Real Chicken Stock recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to resolve the problems of the environment. Each and every family ought to start creating changes that are environmentally friendly and they must do this soon. Keep reading for some approaches to go green and save energy, largely in the kitchen.

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As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all accomplish, without difficulty. Typically, all it takes is a little common sense.

We hope you got insight from reading it, now let’s go back to clam chowder made with real chicken stock recipe. You can cook clam chowder made with real chicken stock using 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Clam Chowder Made With Real Chicken Stock:

1. Get 200 grams Clams (de-sanded)
2. Provide 2 Potatoes (small)
3. Use 1 Onion ( small )
4. You need 1 Sliced bacon
5. Take 2 tsp Plain flour
6. Get 1 Bay leaf
7. Use 300 ml Chicken stock
8. Use 200 ml Milk
9. You need 100 ml White wine
10. Use 1 tbsp Olive oil
11. Take 1 dash Salt
12. Provide 1 pinch Black pepper

Instructions to make Clam Chowder Made With Real Chicken Stock:

1. Slice the onion thinly. Take the eyes out of the potatoes, peel and cut into 1 cm dice. Chop the bacon up roughly.
2. Heat up a frying pan, add the olive oil, onion and bacon, and sauté until the onion is translucent.
3. Add the diced potatoes and sauté until they're coated with oil. Turn off the heat and sprinkle in the flour. Heat the pan again and sauté until it's no longer floury.
4. Transfer the Step 3 mixture to a small pan. Add 1 1/2 cups of chicken stock and the bay leaf. When it comes to a boil cover the pan, turn the heat down to low and simmer for 15 minutes.
5. Heat the frying pan again and put in some oilve oil. Add the clams and sauté briefly, then add the white wine. Cook over high heat until the clam shells open up.
6. When the Step 4 soup is cooked, add the liquid from Step 5 (don't add the clams yet) and milk. Taste, and adjust the seasoning with salt and black pepper.
7. Take the meat out of the clams, chop roughly in half and add to the pan.
8. Warm up the soup but don't let it boil. Ladle into serving bowls or plates, and sprinkle on some black pepper to serve. You can sprinkle on some chopped parsley, too, of course.

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