Clam Chowder

Name: Clam Chowder
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 907 grams baking potatoes, like russets, peeled and diced; 237 milliliters butter; 2 liters clam juice; 2 kilograms fresh or frozen clams, shelled and diced; 237 milliliters flour; 2 pints half-and-half; 2 smalls onions, diced; 1 Dash hot pepper sauce; 10 servings Salt and pepper; 113 grams salt pork, diced; 1 Dash Worcestershire sauce

Clam Chowder might be just the main course you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 600 calories, 12g of protein, and 39g of fat each. A mixture of baking potatoes, salt pork, clams, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes.

Ingredients you will need

Clam Juice

Potato

Add the clams and any of their liquid. Cook about 5 minutes. Set aside.

Ingredients you will need

Clams

Add the pork to a saute pan and cook over low heat until rendered.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Add the onions and cook until transparent.

Ingredients you will need

Onion

Add the butter and allow it to melt.

Ingredients you will need

Butter

Add the flour and cook until slightly colored.

Ingredients you will need

All Purpose Flour

Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.

Ingredients you will need

Worcestershire Sauce

Hot Sauce

Seasoning

Potato

Clams

All Purpose Flour

Juice

Soup

Equipment

Frying Pan

Ingredients

Servings:

907grams

baking potatoes, like russets, peeled and diced 237milliliters

butter 2liters

clam juice 2kilograms

fresh or frozen clams, shelled and diced 237milliliters

flour 2pints

half-and-half 2smalls

onions, diced 1Dash

hot pepper sauce 10servings

Salt and pepper 113grams

salt pork, diced 1Dash

Worcestershire sauce

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 A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.