Chunky Southwestern Clam Chowder

Name: Chunky Southwestern Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 bacon slice; 946 milliliters (1/2-inch) cubed peeled baking potato (about 2 pounds); 0 teaspoons freshly ground black pepper; 237 milliliters Chardonnay or other dry white wine; 454 grams clam juice; 283 grams whole clams, undrained; 2 Tbsps all-purpose flour; 1 Tbsp chopped fresh basil; 473 milliliters fresh corn kernels (about 4 ears); 118 milliliters chopped green onions; 177 milliliters half-and-half; 1 jalapeño pepper; 355 milliliters chopped onion; 340 grams red bell peppers (about

Chunky Southwestern Clam Chowder might be a good recipe to expand your soup repertoire. This recipe makes 6 servings with 297 calories, 8g of protein, and 6g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have onion, jalapeño pepper, flour, and a few other ingredients on hand, you can make it.

Instructions

Preheat broiler.

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Broiler

Cut bell peppers in half lengthwise; discard seeds and membranes.

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Bell Pepper

Seeds

Place pepper halves, skin sides up, and jalapeo pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened.

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Bell Pepper

Pepper

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Baking Sheet

Aluminum Foil

Place peppers in a zip-top plastic bag; seal.

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Peppers

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Ziploc Bags

Let stand 5 minutes. Discard seeds and membranes from jalapeo pepper. Peel and chop bell peppers and jalapeo pepper; set aside.

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Bell Pepper

Pepper

Seeds

Drain clams in a colander over a bowl, reserving liquid.

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Clams

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Colander

Bowl

Cook bacon in a Dutch oven over medium heat until crisp.

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Bacon

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Dutch Oven

Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside.

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Bacon

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Frying Pan

Add chopped onion to pan; saut 10 minutes.

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Onion

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Frying Pan

Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated.

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Black Pepper

Green Onions

Clam Juice

Peppers

Potato

Basil

Clams

All Purpose Flour

Corn

Wine

Sprinkle with crumbled bacon.

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Real Bacon Pieces

Equipment

Ingredients

Servings:

bacon slice 946milliliters

(1/2-inch) cubed peeled baking potato (about 2 pounds)0teaspoons

freshly ground black pepper 237milliliters

Chardonnay or other dry white wine 454grams

clam juice 283grams

whole clams, undrained 2Tbsps

all-purpose flour 1Tbsp

chopped fresh basil 473milliliters

fresh corn kernels (about 4 ears)118milliliters

chopped green onions 177milliliters

half-and-half 1

jalapeño pepper 355milliliters

chopped onion 340grams

red bell peppers (about

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 Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.