Clam Chowder

Name: Clam Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 113 grams bacon, cut into 1/2-inch pieces; 1 bay leaf; 2 Tbsps butter; 680 grams clam juice; 33 ounce cans of clams, diced, juices reserved; 59 milliliters flour; 118 milliliters heavy cream; 355 milliliters large onion, chopped (about; 1 teaspoon paprika; 59 milliliters parsley, chopped (optional); 4 servings Salt and pepper; 454 grams starchy potatoes (such as Idaho or Russet) peeled and cut into 1/2-inch cubes; 237 milliliters whole milk

Clam Chowder might be just the main course you are searching for. This recipe serves 4. One serving contains 549 calories, 14g of protein, and 31g of fat. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up onion, salt and pepper, flour, and a few other things to make it today. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. This recipe is typical of American cuisine.

Instructions

Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes.

Ingredients you will need

Clam Juice

Potato

Equipment you will use

Sauce Pan

In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes.

Ingredients you will need

Bacon

Equipment you will use

Pot

Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes.

Ingredients you will need

Bay Leaves

Butter

Onion

Bacon

Equipment you will use

Paper Towels

Pot

Stir in flour and whisk constantly until roux has thickened, about two minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.

Ingredients you will need

Salt And Pepper

Potato

Paprika

Parsley

Bacon

Clams

Cream

Juice

Milk

Equipment

Ingredients

Servings:

113grams

bacon, cut into 1/2-inch pieces 1

bay leaf 2Tbsps

butter 680grams

clam juice 33

ounce cans of clams, diced, juices reserved 59milliliters

flour 118milliliters

heavy cream 355milliliters

large onion, chopped (about 1teaspoon

paprika 59milliliters

parsley, chopped (optional)4servings

Salt and pepper 454grams

starchy potatoes (such as Idaho or Russet) peeled and cut into 1/2-inch cubes 237milliliters

whole milk

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.