Step-by-Step Guide to Prepare Speedy JON’S CLAM CHOWDER

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

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family should start generating changes that are environmentally friendly and they have to do this soon. The kitchen is a good place to start saving energy by going much more green.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

The kitchen on its own gives you many small means by which energy and money can be saved. Environmentally friendly living is not that hard. It's about being practical, usually.

We hope you got benefit from reading it, now let's go back to jon’s  clam chowder recipe. To make jon’s  clam chowder you only need 15 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare JON’S  CLAM CHOWDER:

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

Steps to make JON’S  CLAM CHOWDER:

1. 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..
2. 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..
3. 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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