Canteen Clam Chowder

Name: Canteen Clam Chowder
Prep time: 1 h 23 min
Cook time: 1 h 23 min
Total time: 1 h 23 min
Yield: 15
Cuisine: American
Ingredients: 59 milliliters cooked bacon bits; 4 to 5 bay leaves; 118 milliliters butter, at room temperature; 4 stalks celery, diced; 907 grams chopped clams; 118 milliliters all-purpose flour; 1 Tbsp chopped fresh basil; 4 Tbsps chopped garlic; 1 Tbsp ground white pepper; 946 milliliters heavy cream; 59 milliliters olive oil; 2 onions, finely diced; 1 Tbsp chopped fresh oregano; 680 grams red potatoes, diced, cooked; 237 milliliters sherry; 118 milliliters clam stock

Canteen Clam Chowder might be just the soup you are searching for. One serving contains 395 calories, 5g of protein, and 34g of fat. This recipe serves 15. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 23 minutes. This recipe is typical of American cuisine. Head to the store and pick up sherry, potatoes, clams, and a few other things to make it today.

Instructions

Heat a large stockpot over low heat and add the olive oil. Once hot, add the chopped garlic and let brown.

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Olive Oil

Garlic

Equipment you will use

Pot

Add the bacon.

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Bacon

Let cook for a few minutes and then stir in the pepper, basil, oregano, and bay leaves.

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Bay Leaves

Oregano

Pepper

Basil

Add the onions, celery, sherry, and stock, stirring frequently, 30 to 40 minutes. After the onions and celery are half cooked, turn the heat to medium-low and simmer.

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Celery

Onion

Sherry

Stock

Heat the heavy cream in a medium saucepan.

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Heavy Cream

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Sauce Pan

Mix the butter and flour together to form a paste.

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Butter

All Purpose Flour

Add to the cream and stir to incorporate.

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Cream

Confirm the onions, celery, and potatoes are cooked to desired tenderness, and then add the cooked potatoes, chopped clams and cream. Reduce the heat and simmer, stirring occasionally, until ready to serve.

Ingredients you will need

Potato

Celery

Onion

Clams

Cream

Equipment

Pot

Sauce Pan

Ingredients

Servings:

59milliliters

cooked bacon bits 4

to 5 bay leaves 118milliliters

butter, at room temperature 4stalks

celery, diced 907grams

chopped clams 118milliliters

all-purpose flour 1Tbsp

chopped fresh basil 4Tbsps

chopped garlic 1Tbsp

ground white pepper 946milliliters

heavy cream 59milliliters

olive oil 2

onions, finely diced 1Tbsp

chopped fresh oregano 680grams

red potatoes, diced, cooked 237milliliters

sherry 118milliliters

clam stock

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Meadowcroft Los Carneros Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.

Meadowcroft Los Carneros Chardonnay

Aromas of Anjou pear, Fuji apple, and notes of lemon verbenaspring from the glass. Complex notes of vanilla and bakingspices are complemented by subtle toasty oak. This wine hasbeautiful balance and a lingering finish. The 2017 Los Carneros Chardonnay will pair gracefully withany cheese and charcuterie board. This wine would alsocomplement entrees such as Roasted Halibut with Lemon,Olives, and Rosemary; Buttermilk-Brined Roasted Chicken;or Pasta Carbonara.