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

Creamy Clam Chowder might be just the soup you are searching for. This recipe makes 15 servings with 88 calories, 3g of protein, and 5g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 40 minutes. It is a very budget friendly recipe for fans of American food. Head to the store and pick up vegetable oil, clam juice, clams, and a few other things to make it today.

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.

Ingredients you will need

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

Equipment you will use

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. The Hay Shed Hill Pitchfork Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.