Cathie's Clam Chowder

Name: Cathie's Clam Chowder
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 6 slices bacon, diced; 59 milliliters butter; 2 stalks celery, diced; 680 grams clam juice; 946 milliliters minced clams; 2 Tbsps all-purpose flour; 10 servings ground white pepper, to taste; 946 milliliters half-and-half cream; 1 onion, diced

You can never have too many soup recipes, so give Cathie's Clam Chowder a try. This recipe serves 10. One serving contains 275 calories, 7g of protein, and 21g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up bacon, ground pepper, clams, and a few other things to make it today. It is a budget friendly recipe for fans of American food. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent.

Ingredients you will need

Celery

Bacon

Onion

Equipment you will use

Frying Pan

Remove from heat and set aside.

In a large saucepan, melt butter over medium heat.

Ingredients you will need

Butter

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Sauce Pan

Whisk in flour to form a roux, cooking until bubbly.

Ingredients you will need

All Purpose Flour

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Whisk

Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture.

Ingredients you will need

Clam Juice

Onion

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Whisk

Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.

Ingredients you will need

Clams

Season with pepper and serve.

Ingredients you will need

Pepper

Equipment

Frying Pan

Sauce Pan

Whisk

Ingredients

Servings:

6slices

bacon, diced 59milliliters

butter 2stalks

celery, diced 680grams

clam juice 946milliliters

minced clams 2Tbsps

all-purpose flour 10servings

ground white pepper, to taste 946milliliters

half-and-half cream 1

onion, diced

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well 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. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.