Clam Gumbo

Name: Clam Gumbo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 500g clams; 1kg g onions; 4 cloves garlic; 120g g butter; 60g g all-purpose flour; 800ml ml chicken broth; 400ml ml water; 2 tablespoons lemon juice; 20g g filé powder; 10 teaspoons salt; 5 teaspoons black pepper; 1 teaspoon cayenne pepper; 2 sprigs thyme; 20g g olive oil

Prep: 20 minsCook: 40 mins

Prep

20 mins

Cook

40 mins

Servings

Difficulty

Easy

Gluten-FreeEgg-Free

(0)

A rich and flavorful seafood stew originating from Louisiana.

Ella x

Ingredients

Servings:

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)

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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