Clam Chowder Canadian Military Style

Name: Clam Chowder Canadian Military Style
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 118 milliliters butter; 2 stalks celery, chopped; 369 grams minced clams, drained with juice reserved; 1 teaspoons dried thyme; 12 fluid ounces (12 fluid ounce) can evaporated milk; 118 milliliters all-purpose flour; 1 onion, chopped; 2 potatoes, peeled and cubed; 6 servings salt and pepper to taste

You can never have too many American recipes, so give Clam Chowder Canadian Military Style a try. One serving contains 312 calories, 9g of protein, and 20g of fat. This pescatarian recipe serves 6. A few people really liked this soup. Head to the store and pick up butter, potatoes, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large saucepan over medium high heat, combine the butter, celery and onion.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Sauce Pan

Saute for about 3 minutes, add the flour and stir well to make a dry roux.

Ingredients you will need

All Purpose Flour

Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.

Ingredients you will need

Clam Juice

Water

Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender.

Ingredients you will need

Salt And Pepper

Potato

Thyme

Milk

Soup

Add the clams and allow to heat through.

Ingredients you will need

Clams

Equipment

Sauce Pan

Ingredients

Servings:

118milliliters

butter 2stalks

celery, chopped 369grams

minced clams, drained with juice reserved 1teaspoons

dried thyme 12fluid ounces

(12 fluid ounce) can evaporated milk 118milliliters

all-purpose flour 1

onion, chopped 2

potatoes, peeled and cubed 6servings

salt and pepper to taste

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing 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 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.