Revamped Clam Chowder With Sausage And Fennel Recipe

Recipe By Slurrp

This revamped clam chowder with sausage and fennel is a delicious twist on the classic seafood soup. The addition of sausage adds a savory depth of flavor, while the fennel adds a subtle hint of sweetness. The creamy broth is packed with tender clams, potatoes, and aromatic herbs, creating a comforting and satisfying dish. Serve this hearty chowder with crusty bread for a complete meal.

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Revamped Clam Chowder With Sausage And Fennel
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Ingredients for Revamped Clam Chowder With Sausage And Fennel Recipe

  • 1/4 pound Sausage, Casings Removed
  • 1/2 tablespoon Butter
  • 1/4 Onion, Diced
  • 1/4 Fennel Bulb, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 0.06 cup All Purpose Flour
  • 1 cup Chicken Broth
  • 1/2 cup Diced Potatoes
  • 1/4 teaspoon Dried Thyme
  • 1/2 Bay Leaves
  • 1/2 pound Clams, Cleaned
  • As required Salt And Pepper, To Taste
  • As required Lemon Juice, To Taste
  • as needed Fresh Parsley, For Garnish
  • as needed Crusty Bread, For Serving

Directions: Revamped Clam Chowder With Sausage And Fennel Recipe

Cooking Directions

  • STEP 1.In a large pot, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside.
  • STEP 2.In the same pot, melt the butter and add the diced onion, fennel, and garlic. Cook until the vegetables are softened and fragrant.
  • STEP 3.Add the flour to the pot and stir well to coat the vegetables. Cook for a minute to cook off the raw flour taste.
  • STEP 4.Slowly pour in the chicken broth and stir well to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, until slightly thickened.
  • STEP 5.Add the diced potatoes, thyme, bay leaves, and reserved cooked sausage to the pot. Simmer for another 15-20 minutes, until the potatoes are tender.
  • STEP 6.Stir in the clams and their juice, and cook for an additional 5 minutes, until the clams are heated through.
  • STEP 7.Season the chowder with salt, pepper, and a squeeze of lemon juice to taste.
  • STEP 8.Serve the revamped clam chowder with sausage and fennel hot, garnished with fresh parsley and accompanied by crusty bread.

Cooking Tips

  • Make sure to clean the clams thoroughly before adding them to the chowder.
  • If you prefer a thicker chowder, you can add a slurry of cornstarch and water to the pot.
  • For a spicier kick, use spicy Italian sausage instead of mild sausage.
  • To make the chowder ahead of time, prepare it up until the step of adding the clams. Refrigerate and add the clams just before serving.

Storage and Serving

  • Leftover clam chowder can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chowder gently on the stovetop, adding a splash of broth or water to thin it out if needed.
  • Serve the reheated chowder with a sprinkle of fresh parsley and a side of crusty bread.
Nutrition
value
485
calories per serving
18 g Fat19 g Protein59 g Carbs30 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    19g
  • Carbs
    59g
  • Fiber
    30g

MacroNutrients

  • Carbs
    59g
  • Protein
    19g
  • Fiber
    30g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    906mg
  • Iron
    14mg
  • Vitamin A
    2272mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    157mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    305mg
  • Manganese
    5mg
  • Phosphorus
    484mg
  • Selenium
    5mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp