Cape Cod Clam Chowder

Name: Cape Cod Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 113 grams bacon, diced; 6 servings Freshly ground black pepper; 473 milliliters clam juice; 4 kilograms quahog clams; 710 milliliters heavy whipping cream; 6 servings Kosher salt; 591 milliliters chopped onion; 2 larges potatoes, diced

Cape Cod Clam Chowder is a gluten free recipe with 6 servings. This main course has 662 calories, 21g of protein, and 53g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have bacon, quahog clams, heavy whipping cream, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. It is a rather cheap recipe for fans of American food. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place clams in roasting pans.

Ingredients you will need

Clams

Equipment you will use

Roasting Pan

Bake at 350 for 8 minutes or until slightly opened. Shuck clams; release meat from shells, discarding any that remain closed. Set clams aside. Strain broth, and reserve.

Ingredients you will need

Pasta Shells

Broth

Clams

Meat

Equipment you will use

Oven

Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Dutch Oven

Frying Pan

Add onion, and cook 5 minutes or until translucent. Stir in clam juice.

Ingredients you will need

Clam Juice

Onion

Add potatoes, and cook 5 minutes, stirring occasionally. Stir in reserved broth; cook over low heat 25 minutes. Stir in cream, and simmer 25 minutes or until potatoes are tender.

Ingredients you will need

Potato

Broth

Cream

Add clams; cook 5 minutes or until thoroughly heated.

Ingredients you will need

Clams

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

113grams

bacon, diced 6servings

Freshly ground black pepper 473milliliters

clam juice 4kilograms

quahog clams 710milliliters

heavy whipping cream 6servings

Kosher salt 591milliliters

chopped onion 2larges

potatoes, diced

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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. One wine you could try is Hindsight Wines Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.