Clam Chowder

Name: Clam Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 liters diced baking potatoes, like russets; 7 clams, drained, juice reserved; 4 servings Chopped fresh parsley, for garnish; 4 servings Grape tomatoes, halved, for garnish; 4 servings Kosher salt and freshly ground pepper; 12 Little Neck clams; 473 milliliters milk; 85 grams salt pork, finely diced; 4 servings Sour cream, for garnish; 355 milliliters diced yellow onion

Clam Chowder requires about 40 minutes from start to finish. For $1.15 per serving, you get a main course that serves 4. One portion of this dish contains about 12g of protein, 24g of fat, and a total of 468 calories. A mixture of grape tomatoes, kosher salt and pepper, salt pork, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It is a good option if you're following a gluten free diet. It is a rather cheap recipe for fans of American food.

Instructions

Watch how to make this recipe.

In a heavy-bottomed saucepot, render the salt pork until just crisp.

Ingredients you will need

Salt Pork

Equipment you will use

Pot

Remove and discard. Sweat the onion in the pork fat until tender.

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Pork Fat

Onion

Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.

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Salt And Pepper

Potato

Milk

In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil.

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Clam Juice

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Steamer Basket

Pot

Add clams and cover. Steam for three minutes until all clams are open.

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Clams

Remove the clams as they open and transfer to a bowl.

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Clams

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Bowl

Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.

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Seasoning

Chowder

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Blender

Pot

Finely chop the drained canned clams. Fold into the chowder.

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Chowder

Clams

Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

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Grape Tomato

Sour Cream

Parsley

Clams

Equipment

Ingredients

Servings:

1liters

diced baking potatoes, like russets 7

clams, drained, juice reserved 4servings

Chopped fresh parsley, for garnish 4servings

Grape tomatoes, halved, for garnish 4servings

Kosher salt and freshly ground pepper 12

Little Neck clams 473milliliters

milk 85grams

salt pork, finely diced 4servings

Sour cream, for garnish 355milliliters

diced yellow onion

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. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.