Cape Cod Clam Chowder
Cape Cod Clam Chowder is a gluten free and pescatarian main course. One portion of this dish contains approximately 16g of protein, 40g of fat, and a total of 612 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up new england clam chowder, potatoes, salt and pepper, and a few other things to make it today. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. This recipe is typical of American cuisine.
Instructions
Combine soups and half-and-half in a large stockpot.
Place over medium-low heat until heated through, stirring often. Set aside over low heat.
Boil potatoes in water for about 10 minutes; drain and add to soup mixture.
Cook over medium heat until potatoes are tender.
Add salt and pepper to taste.
Garnish with tomatoes and chives, if desired.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks 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 Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.
![Hahn Winery Santa Lucia Highlands Chardonnay]()
Hahn Winery Santa Lucia Highlands Chardonnay
Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.