Clam Chowder with Fresh Clams (or Canned)

Name: Clam Chowder with Fresh Clams (or Canned)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 kilograms clams (scrubbed clean and purged); 1 Tbsp rendered bacon fat; 113 grams chopped bacon; 4 ribs celery (diced); 1 medium yellow onion (diced); 2 teaspoons finely ground sea salt; 907 grams Russet potatoes (peeled and diced); 1 bay leaf; 237 milliliters heavy cream; 1 serving Chopped fresh dill (to serve); 1 serving Chopped fresh tarragon (to serve)

Need a gluten free hor d'oeuvre? Clam Chowder with Fresh Clams (or Canned) could be an amazing recipe to try. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 313 calories, 11g of protein, and 19g of fat. This recipe serves 8. A mixture of clams, rendered bacon fat, celery, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. Clam Shack-Style Fried Clams Recipe, Fresh vs. Canned Pumpkin: I put them to the test, and Clam Chowder are very similar to this recipe.

Instructions

Place the clams in a large stock pot, and pour in a quart of water. Cover the pot, and bring the water to a boil over medium-high heat. Steam the clams until they open, about 10 minutes. Discard any clams that stay closed after 15 minutes.

Ingredients you will need

Clams

Stock

Water

Equipment you will use

Pot

Strain the broth into a pitcher through a fine-mesh sieve, and allow the clams to cool until theyre comfortable enough to handle. Pluck the meat from each clam and place it onto a cutting board. Discard all the shells, and coarsely chop the clam meat.

Ingredients you will need

Pasta Shells

Broth

Clams

Meat

Equipment you will use

Cutting Board

Sieve

Melt the bacon fat in a Dutch oven over medium heat. Drop the chopped bacon into the pot, and allow it to crisp in the hot fat about 5 minutes. Stir in the celery and onion, and then sprinkle them with sea salt. Cover the pot, allowing the vegetables to sweat in the pot about until they release their fragrance and soften.

Ingredients you will need

Vegetable

Bacon

Sea Salt

Celery

Onion

Equipment you will use

Dutch Oven

Add the potatoes and chopped clam meat to the pot, and then pour in the reserved clam broth.

Ingredients you will need

Potato

Broth

Meat

Equipment you will use

Pot

Pour in an additional 4 cups water, drop in the bay leaf, and then simmer the chowder until the potatoes soften and yield easily when pierced by a fork.

Ingredients you will need

Bay Leaves

Potato

Chowder

Water

Use a slotted spoon or a pair of kitchen tongs to pluck the bay leaf out of the chowder, and then stir in the heavy cream. Taste the soup, adjusting the seasoning as needed. And then ladle the chowder into bowls, topping it with chopped fresh herbs.

Ingredients you will need

Fresh Herbs

Heavy Cream

Seasoning

Bay Leaves

Soup

Equipment you will use

Tongs

Slotted Spoon

Bowl

Ladle

Equipment

Ingredients

Servings:

2kilograms

clams (scrubbed clean and purged)1Tbsp

rendered bacon fat 113grams

chopped bacon 4ribs

celery (diced)1medium

yellow onion (diced)2teaspoons

finely ground sea salt 907grams

Russet potatoes (peeled and diced)1

bay leaf 237milliliters

heavy cream 1serving

Chopped fresh dill (to serve)1serving

Chopped fresh tarragon (to serve)

Recommended wine: Chardonnay, Riesling, Sauvignon Blanc

Clam Chowder works really well with Chardonnay, Riesling, and Sauvignon Blanc. 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. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.