Clam Gumbo
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This clam gumbo is my go to dish when I want something impressive but don't want to spend all day cooking. Fresh clams are packed with iron and vitamin B12, making this not just delicious but genuinely good for you. The whole thing comes together in just an hour, and honestly, most of the ingredients you probably have at home already. The beauty of gumbo is how forgiving it is, you just build those flavors slowly with the roux and let the broth do the work. It's comfort food at its finest, and your friends will think you're a culinary genius.
Ella x
Ingredients
- 500clams
- 1 gonions(chopped)
- 4 clovesgarlic(minced)
- 120 gbutter(melted)
- 60 gall-purpose flour(sifted)
- 800 mlchicken broth(low-sodium)
- 400 mlwater
- 2 tablespoonslemon juice
- 20 gfilé powder(optional)
- 10 teaspoonssalt
- 5 teaspoonsblack pepper
- 1 teaspooncayenne pepper
- 2 sprigsthyme(fresh)
- 20 golive oil(for sautéing)
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they are translucent.
Tip: Be careful not to burn the onions.
- 2
Add the minced garlic and sauté for another minute.
Tip: Don't let the garlic burn.
- 3
Add the melted butter, sifted flour, and sauté for 1 minute.
Tip: Stir constantly to avoid lumps.
- 4
Gradually add the chicken broth and water, whisking constantly to avoid lumps.
Tip: Bring the mixture to a simmer.
- 5
Add the clams, lemon juice, filé powder (if using), salt, black pepper, and cayenne pepper.
Tip: Stir gently to combine.
- 6
Add the fresh thyme sprigs and stir gently to combine.
Tip: Remove the thyme sprigs before serving.
- 7
Simmer the gumbo for 20 minutes or until the clams are cooked through.
Tip: Stir occasionally to prevent scorching.
- 8
Serve the gumbo hot, garnished with chopped scallions or parsley if desired.
Tip: Ladle the gumbo into bowls and serve immediately.
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