Sous Vide Clam Chowder

Sous Vide Water Bath; Vacuum Sealer/Zip Top Bag; Medium Skillet; Measuring Cups/Spoons; Knife/Cutting Board; Sous Vide Bag/Container

10 minutes

1 hour 10 minutes

American

Sous Vide, Clam Chowder, Seafood, Soup

Main Course

Sous Vide

Gluten Free

1

150g clams, cooked and chopped

100ml chicken stock

50ml cream

2 slices bacon, diced

1 small onion, diced

1 garlic clove, minced

2 tablespoons butter

2 tablespoons all

purpose flour

½ teaspoon dried thyme

¼ teaspoon ground black pepper

Preheat your sous vide water bath to 85°C.

In a medium skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and set aside. Reserve the bacon fat in the pan.

Add the onion and garlic to the pan with the bacon fat and cook until softened, about 5 minutes.

Add the butter to the pan and melt it. Stir in the flour and cook for 1 minute more.

Slowly add in the chicken stock while stirring constantly until thickened.

Add in the cream, thyme, pepper, clams and cooked bacon and stir to combine everything together.

Transfer the mixture to a sous vide bag or container and seal it tightly using either a vacuum sealer or zip-top bag with as much air removed as possible before sealing it closed completely.

Place the sealed bag into your preheated sous vide water bath for 1 hour to cook through completely before serving hot with crusty bread or crackers on top if desired!

Calories – 500; Fat – 25g; Carbohydrates – 40g; Protein – 20g

Enjoy a creamy bowl of sous vide clam chowder with this easy-to-follow recipe! The clams are cooked in a flavorful broth made from chicken stock, cream, bacon fat, onion, garlic butter and herbs before being sealed in a sous vide bag for an hour to cook through completely before serving hot with crusty bread or crackers on top if desired!

5

American Chinese cuisine, which is a fusion of Chinese and American cuisines, includes dishes such as chop suey and General Tso’s chicken.