Creamy New England Clam Chowder

Name: Creamy New England Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 6 slices bacon; 2 Tbsps butter; 237 milliliters sliced celery; 227 grams clam juice; 369 grams minced clams, undrained; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons ground pepper; 710 milliliters half-and-half; 0 teaspoons hot sauce; 2 smalls onions, halved and thinly sliced; 710 milliliters peeled, diced red potato; 1 teaspoons salt; 1 teaspoons dried whole thyme

You can never have too many American recipes, so give Creamy New England Clam Chowder a try. This soup has 273 calories, 7g of protein, and 20g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up flour, clams, hot sauce, and a few other things to make it today.

Instructions

Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Crumble bacon, and set aside.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Frying Pan

Saute onion, celery, and garlic in reserved bacon drippings until tender.

Ingredients you will need

Bacon Drippings

Celery

Garlic

Onion

Drain clams, reserving liquid; set clams aside.

Ingredients you will need

Clams

Add reserved clam liquid, potato, and bottled clam juice to vegetable mixture; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender.

Ingredients you will need

Clam Juice

Vegetable

Potato

Remove from pan, and let cool slightly.

Equipment you will use

Frying Pan

Add butter to pan; add flour, and stir until smooth. Cook over medium heat, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Add potato mixture to white sauce in pan. Cook 5 minutes, stirring frequently. Stir in reserved clams, salt, thyme, pepper, and hot sauce; cook 1 minute. Ladle into individual serving bowls; top with crumbled bacon, and sprinkle with chopped parsley.

Ingredients you will need

Real Bacon Pieces

Hot Sauce

Parsley

Pepper

Potato

Clams

Sauce

Thyme

Salt

Equipment you will use

Bowl

Ladle

Frying Pan

Equipment

Ingredients

Servings:

6slices

bacon 2Tbsps

butter 237milliliters

sliced celery 227grams

clam juice 369grams

minced clams, undrained 2Tbsps

all-purpose flour 2Tbsps

chopped fresh parsley 2cloves

garlic, minced 0teaspoons

ground pepper 710milliliters

half-and-half 0teaspoons

hot sauce 2smalls

onions, halved and thinly sliced 710milliliters

peeled, diced red potato 1teaspoons

salt 1teaspoons

dried whole thyme

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 Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.