Clam and Corn Chowder

Name: Clam and Corn Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 3 bacon slices, cut crosswise into thin strips; 454 grams clam juice; 907 grams hard-shelled clams, well scrubbed; 473 milliliters corn (from about 4 ears); 118 milliliters heavy cream; 454 grams boiling potatoes, peeled and cut into 1/2-inch cubes; 1 bunch scallions (5 or 6); 2 Tbsps unsalted butter, divided; 118 milliliters water; 237 milliliters whole milk

Clam and Corn Chowder is a gluten free soup. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 323 calories, 11g of protein, and 18g of fat. This recipe serves 6. A mixture of milk, clam juice, hard-shelled clams, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered.

Ingredients you will need

Clam Juice

Green Onions

Potato

Butter

Greens

Pepper

Bacon

Water

Corn

Equipment you will use

Pot

Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Ingredients you will need

Clams

Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Green Onions

Chowder

Butter

Cream

Milk

Equipment

Pot

Ingredients

Servings:

bacon slices, cut crosswise into thin strips 454grams

clam juice 907grams

hard-shelled clams, well scrubbed 473milliliters

corn (from about 4 ears)118milliliters

heavy cream 454grams

boiling potatoes, peeled and cut into 1/2-inch cubes 1bunch

scallions (5 or 6)2Tbsps

unsalted butter, divided 118milliliters

water 237milliliters

whole milk

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling 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 Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.