Clam Chowder with Corn

Name: Clam Chowder with Corn
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Cuisine: American
Ingredients: 1 teaspoon freshly ground black pepper; 237 milliliters celery ribs, diced; 1 liters chicken broth; 227 grams clam juice; 36 smalls clams in shells, scrubbed; 4 ears corn, cooked and kernels removed, reserving 2 cobs; 2 Tbsps chopped fresh chives; 2 Tbsps chopped fresh flat leaf parsley; 4 garlic cloves, minced; 2 Tbsps olive oil; 79 milliliters ounces pancetta, diced; 237 milliliters red bell pepper, finely chopped; 1 teaspoons sea salt; 237 milliliters medium yellow onion, finely chopped; 4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes (1 pound); 30 servings Garnish: Bruschetta

The recipe Clam Chowder with Corn could satisfy your American craving in around 1 hour and 15 minutes. This soup has 46 calories, 2g of protein, and 1g of fat per serving. This gluten free and dairy free recipe serves 30. Head to the store and pick up olive oil, bell pepper, garlic cloves, and a few other things to make it today.

Instructions

Cook pancetta in a large Dutch oven over medium heat, stirring frequently, 5 minutes or until crispy.

Ingredients you will need

Pancetta

Equipment you will use

Dutch Oven

Remove pancetta from pan, and drain on a paper towel; set aside.

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Pancetta

Equipment you will use

Paper Towels

Frying Pan

Heat oil in same pan; add onion, and cook, stirring occasionally, 10 minutes or until tender.

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Onion

Cooking Oil

Equipment you will use

Frying Pan

Add celery and bell pepper, and cook, stirring occasionally, 5 more minutes.

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Bell Pepper

Celery

Add garlic, and cook, stirring constantly, 1 minute.

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Garlic

Add clam juice, broth, potato, and reserved corncobs to Dutch oven, and bring to a low boil; reduce heat, and simmer, uncovered, 25 minutes or until potato is tender. Mash a small amount of potato to help thicken soup to desired consistency.

Ingredients you will need

Clam Juice

Potato

Broth

Soup

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Dutch Oven

Remove corncobs, and discard.

Add corn kernels, clams, sea salt, and pepper, and increase heat to medium-high; cook 7 minutes or just until clams open.

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Corn Kernels

Sea Salt

Pepper

Clams

Remove from heat, and stir in parsley and chives; add more sea salt and pepper, if desired. To serve, divide clams evenly among individual bowls, and spoon soup over the clams. Top with pieces of crispy pancetta, and serve immediately.

Ingredients you will need

Salt And Pepper

Pancetta

Parsley

Chives

Clams

Soup

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Bowl

Garnish, if desired.

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 237milliliters

celery ribs, diced 1liters

chicken broth 227grams

clam juice 36smalls

clams in shells, scrubbed 4

ears corn, cooked and kernels removed, reserving 2 cobs 2Tbsps

chopped fresh chives 2Tbsps

chopped fresh flat leaf parsley 4

garlic cloves, minced 2Tbsps

olive oil 79milliliters

ounces pancetta, diced 237milliliters

red bell pepper, finely chopped 1teaspoons

sea salt 237milliliters

medium yellow onion, finely chopped 4

Yukon gold potatoes, peeled and cut into 1/4-inch cubes (1 pound)30servings

Garnish: Bruschetta

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. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.