Clam Chowder with Corn
You can never have too many American recipes, so give Clam Chowder with Corn a try. This soup has 46 calories, 2g of protein, and 1g of fat per serving. This recipe serves 30. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Head to the store and pick up ears corn, pancetta, bell pepper, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.
Instructions
Cook pancetta in a large Dutch oven over medium heat, stirring frequently, 5 minutes or until crispy.
Remove pancetta from pan, and drain on a paper towel; set aside.
Heat oil in same pan; add onion, and cook, stirring occasionally, 10 minutes or until tender.
Add celery and bell pepper, and cook, stirring occasionally, 5 more minutes.
Add garlic, and cook, stirring constantly, 1 minute.
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.
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.
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.
Recommended wine: Chardonnay, Muscadet, Riesling
Clams works really well 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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Hahn Winery Santa Lucia Highlands Chardonnay
Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.