Creamy Clam Chowder

Name: Creamy Clam Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: American
Ingredients: 2 strips bacon, cut into 1/4-inch pieces; 227 grams clam juice; 369 grams chopped clams, drained; 2 Tbsps plus 1 tsp. flour; 2 Tbsps minced fresh parsley; 1 Dash hot sauce; 1 medium onion, finely chopped; 340 grams large potato , peeled, cut into 1/2-inch pieces; 15 servings Salt; 2 Tbsps vegetable oil; 710 milliliters whole milk

The recipe Creamy Clam Chowder could satisfy your American craving in roughly 40 minutes. This recipe serves 15. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 5g of fat, and a total of 88 calories. Head to the store and pick up bacon, parsley, salt, and a few other things to make it today. Not a lot of people really liked this soup.

Instructions

Combine bacon and oil in a large saucepan over medium heat. Cook, stirring often, until fat is drawn out of bacon, 4 minutes.

Ingredients you will need

Bacon

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and cook, stirring, until softened, 4 minutes.

Ingredients you will need

Onion

Add flour and cook, stirring, for 2 minutes.

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All Purpose Flour

Pour in clam juice and bring to a boil, stirring well.

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Clam Juice

Add milk, potato, clams and hot sauce. Season with salt. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 10 to 12 minutes.

Ingredients you will need

Hot Sauce

Potato

Clams

Milk

Salt

Ladle chowder into cups or bowls, sprinkle with parsley and serve hot.

Ingredients you will need

Chowder

Parsley

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Bowl

Ladle

Equipment

Sauce Pan

Bowl

Ladle

Ingredients

Servings:

2strips

bacon, cut into 1/4-inch pieces 227grams

clam juice 369grams

chopped clams, drained 2Tbsps

plus 1 tsp. flour 2Tbsps

minced fresh parsley 1Dash

hot sauce 1medium

onion, finely chopped 340grams

large potato , peeled, cut into 1/2-inch pieces 15servings

Salt 2Tbsps

vegetable oil 710milliliters

whole milk

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. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.