Clam Chowder Fries | Clam Chowder Recipe | Fry Recipe
Crispy waffle fries, smothered in piping hot, creamy clam chowder.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Whisk
- Mixing bowl
- Colander
- Slotted spoon
- Measuring cup
- Stove
- Oven
- Baking sheet
- Kitchen towel
- Paper towel
Ingredients
- ¼ lb. (113g) Bacon (Hickory, Applewood, or Cherrywood Smoked), diced
- 2 tablespoons (30g) Unsalted Butter
- ¾ cup (112g) Onions, diced ¼ inch
- ½ cup (75g) Celery, diced ¼ inch
- 2 each (10g) Garlic Cloves, chopped fine
- ¼ cup (60g) All Purpose Flour
- 1 quart (960ml) Clam Juice
- 3x 6.5ounce cans (552g) Canned Clams
- ¾ cup Heavy Cream
- ½ lb. (227g) Yellow Potatoes, peeled and diced ½ inch cubes
- 1 teaspoon (10ml) Tabasco Sauce
- 2 tablespoons (4g) Fresh Dill, chopped
- ¼ cup (15g) Fresh Chives, chopped
- 1 tablespoon (2g) Lemon Zest
- 2 tablespoons (30ml) Freshly Squeezed Lemon Juice
- 1 tablespoon (8g) Sea Salt
- ½ tablespoon (4g) Freshly Cracked Black Pepper
- 2.2 lbs. (1kg) Frozen Waffle Fries
- As Needed Vegetable Oil for Frying
- 2 teaspoons (8g) Sea Salt
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