Clam Chowder III

Name: Clam Chowder III
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 177 milliliters butter, melted; 237 milliliters diced celery; 567 grams minced clams, drained with juice reserved; 177 milliliters all-purpose flour; 3 cloves garlic; 1 teaspoons ground black pepper; 946 milliliters half-and-half cream; 237 milliliters chopped onion; 946 milliliters peeled and diced potatoes; 1 teaspoon salt; 1 teaspoons white sugar

Clam Chowder III requires around 45 minutes from start to finish. This main course has 576 calories, 13g of protein, and 42g of fat per serving. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have salt, celery, ground pepper, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. It is a rather cheap recipe for fans of American food.

Instructions

In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.

Ingredients you will need

Garlic

Onion

Water

Equipment you will use

Blender

In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.

Ingredients you will need

Potato

Celery

Pepper

Clams

Juice

Onion

Water

Salt

Equipment you will use

Pot

Stir in half-and-half and sugar.

Ingredients you will need

Sugar

Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

Ingredients you will need

Seasoning

Butter

Clams

All Purpose Flour

Soup

Equipment you will use

Whisk

Equipment

Blender

Pot

Whisk

Ingredients

Servings:

177milliliters

butter, melted 237milliliters

diced celery 567grams

minced clams, drained with juice reserved 177milliliters

all-purpose flour 3cloves

garlic 1teaspoons

ground black pepper 946milliliters

half-and-half cream 237milliliters

chopped onion 946milliliters

peeled and diced potatoes 1teaspoon

salt 1teaspoons

white sugar

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired 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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.