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JON’S CLAM CHOWDER

Before you jump to JON’S CLAM CHOWDER recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone's active contribution. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. You can easily save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. It is pretty straightforward to live green, after all. It's related to being functional, usually.

We hope you got insight from reading it, now let's go back to jon’s clam chowder recipe. You can have jon’s clam chowder using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make JON’S CLAM CHOWDER:

Get 10 oz. of / 290 gr. chopped clams.
You need 6 oz. of / 150 gr. smoked bacon, cut in thin strips, side way.
You need 1 tbsp. of butter.
Use 2 of minced garlic cloves.
Provide 1 1/4 c. of diced yellow onions.
You need 1 1/4 c. of diced celery.
Take 1 c. of leeks, cut in thin strips side ways.
Get 2 tsp. of fresh thyme leaves.
You need 4 of tbsps. all-purpose flour.
Take 3 1/2 c. of milk. (875 ml.).
Take 1 1/2 c. of clams broth. (375 ml.).
Provide 2 of large potatoes with or without skin, diced.
Take 1 of bay leaf.
Get 1 1/2 of tsps. salt.
Get 1/4 tsp. of ground pepper.

Instructions to make JON’S CLAM CHOWDER:

Cut and measure all ingredients for the recipe. Cook the potatoes in a small pot with the clam broth. Heat up a large pot at moderate temperature and cook bacon until fat is melt and crispy. Add garlic, onions and cook until just beginning to brown..
Stir in the celery, leeks, thyme leaves and sweat until vegetables are wilt. Add and mix in the flour and cook for about 4 minutes. Don’t let it burn at the bottom of the pot. Stir in the milk, bay leaf, bring it to a boil and let it simmer for about 15 minutes. Be careful again; do not let the flour burn at the bottom of the pan..
Mix in the clam broth with the potatoes, clams, salt and pepper. Let it simmer for a few minutes and serve. OPTIONAL: add a cup of cream if you like..

The earliest-established and most popular variety of clam chowder, the milk-based New England clam chowder, was introduced to the region by French, Nova Scotian, or British. Joe Hoft is the twin brother of TGP's founder, Jim Hoft. Joe worked as a corporate executive in Hong Kong and traveled the world for his work, which gives him a unique. Clam chowder is one of my favorite fall comfort foods. Creamy soup with the delicious texture of clams is filling, good for me, and feels like cuddling up warm and cozy.

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