Clam Chowder

Name: Clam Chowder
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 227 grams pre-sliced bacon, cut into 1-inch pieces; 2 bay leaves; 2 stalks green celery, washed, trimmed and sliced into 1/2-inch rounds; 1 teaspoon dill seeds; 240 milliliters dry vermouth; 240 milliliters dry vermouth; 1 teaspoon chopped fresh dill; 2 Tbsps chopped fresh tarragon; 1 Tbsp chopped fresh thyme; 2 cloves garlic, peeled and minced; 4 cloves garlic, peeled, halved lengthwise and cut into thin slices; 476 milliliters heavy cream; 6 servings Hot sauce, for flavor; 6 servings Kosher salt and freshly ground black pepper; 6 servings Kosher salt and freshly ground white pepper; 2 leeks (white and light green part only), cleaned and diced; 340 grams littleneck clams, scrubbed in cold water until no grit remains on the shells; 1 Tbsp dry marsala; 2 teaspoons paprika; 2 Tbsps unsalted butter; 6 Tbsps unsalted butter; 6 servings Worcestershire sauce, for flavor; 1 small yellow onion, peeled and diced; 4 Yukon gold potatoes, washed and cut into 3/4-inch dice

If you want to add more gluten free recipes to your recipe box, Clam Chowder might be a recipe you should try. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 780 calories, 20g of protein, and 60g of fat each. A mixture of paprika, bay leaves, marsala, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. If you like this recipe, you might also like recipes such as Clam Chowder, Clam Chowder, and Clam Chowder.

Instructions

Watch how to make this recipe.

Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily.

Ingredients you will need

Pasta Shells

Clams

Water

Pop

Equipment you will use

Stove

Pot

Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately.

Ingredients you will need

Pasta Shells

Clams

Meat

Equipment you will use

Colander

Add the bacon to another large pot and cook over medium heat until crispy.

Ingredients you will need

Bacon

Equipment you will use

Pot

Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside.

Ingredients you will need

Aleppo Pepper

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute.

Ingredients you will need

Bacon Drippings

Butter

Celery

Equipment you will use

Pot

Sprinkle with salt and black pepper.

Ingredients you will need

Salt And Pepper

Remove the celery with a slotted spoon and set aside.

Ingredients you will need

Celery

Equipment you will use

Slotted Spoon

Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Garlic

Onion

Leek

Equipment you will use

Pot

Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes.

Ingredients you will need

Vermouth

Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes.

Ingredients you will need

Bay Leaves

Potato

Cream

Thyme

Equipment you will use

Pot

Sprinkle with salt and black pepper.

Ingredients you will need

Salt And Pepper

Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning.

Ingredients you will need

Worcestershire Sauce

Hot Sauce

Seasoning

There is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning.

Ingredients you will need

Seasoning

Onion

Leek

Combine with the potato mixture.

Ingredients you will need

Potato

Add the clam meat, reserved celery, tarragon and dill.

Ingredients you will need

Tarragon

Celery

Dill

Meat

Remove and discard the bay leaves.

Ingredients you will need

Bay Leaves

Add the marsala. Taste for seasoning.

Ingredients you will need

Seasoning

Marsala

Add more cream and water if needed. Top with the bacon just before serving and serve with the

Ingredients you will need

Bacon

Cream

Water

Baked Bread.

Ingredients you will need

Bread

Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic.

Ingredients you will need

Butter

Garlic

Bread

Equipment you will use

Baking Sheet

Frying Pan

Oven

Sprinkle with salt and white pepper.

Ingredients you will need

White Pepper

Salt

Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter.

Ingredients you will need

Butter

Bread

Equipment you will use

Pastry Brush

Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds.

Ingredients you will need

Dill Seed

Paprika

Butter

Bread

Equipment you will use

Baking Sheet

Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes.

Equipment you will use

Baking Sheet

Oven

Remove and cool for a minute before serving alongside the soup.

Ingredients you will need

Soup

Equipment

Ingredients

Servings:

227grams

pre-sliced bacon, cut into 1-inch pieces 2

bay leaves 2stalks

green celery, washed, trimmed and sliced into 1/2-inch rounds 1teaspoon

dill seeds 240milliliters

dry vermouth 240milliliters

dry vermouth 1teaspoon

chopped fresh dill 2Tbsps

chopped fresh tarragon 1Tbsp

chopped fresh thyme 2cloves

garlic, peeled and minced 4cloves

garlic, peeled, halved lengthwise and cut into thin slices 476milliliters

heavy cream 6servings

Hot sauce, for flavor 6servings

Kosher salt and freshly ground black pepper 6servings

Kosher salt and freshly ground white pepper 2

leeks (white and light green part only), cleaned and diced 340grams

littleneck clams, scrubbed in cold water until no grit remains on the shells 1Tbsp

dry marsala 2teaspoons

paprika 2Tbsps

unsalted butter 6Tbsps

unsalted butter 6servings

Worcestershire sauce, for flavor 1small

yellow onion, peeled and diced 4

Yukon gold potatoes, washed and cut into 3/4-inch dice

Recommended wine: Chardonnay, Alcoholic Drink, White Wine, Ingredient, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Riesling, Drink, Menu Item Type

Clam Chowder works really well with Chardonnay, Alcoholic Drink, and White Wine. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.