Easy New England Clam Chowder

Name: Easy New England Clam Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 servings Freshly ground black pepper; 473 milliliters bottled clam juice; 340 grams minced clams, with their juices; 3 Tbsps all-purpose flour; 0 teaspoons dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves; 1 medium garlic clove, minced; 79 milliliters heavy cream; 4 servings Kosher salt; 237 milliliters dice yellow onion (about 1/2 medium onion); 454 grams russet potatoes (about 2 medium), peeled and cut into medium dice; 1 slice thick-cut bacon, finely chopped; 2 Tbsps unsalted butter (1/4 stick)

The recipe Easy New England Clam Chowder could satisfy your American craving in roughly 1 hour. This recipe serves 4. One portion of this dish contains approximately 7g of protein, 17g of fat, and a total of 335 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, bottled clam juice, butter, and a few other things to make it today. It works well as a rather inexpensive soup.

Instructions

Set a fine-mesh strainer over a medium bowl.

Equipment you will use

Sieve

Bowl

Pour the clams through the strainer and transfer them to a small bowl. Set the clams and strained juice aside.Melt the butter in a medium saucepan over medium heat.

Ingredients you will need

Butter

Clams

Juice

Equipment you will use

Sauce Pan

Sieve

Bowl

Add the onion and bacon and cook, stirring occasionally, until the fat has rendered from the bacon and the onion has softened, about 8 minutes.

Ingredients you will need

Bacon

Onion

Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute.

Ingredients you will need

Garlic

Thyme

Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 2 minutes.While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan. Reduce the heat to medium low, add the potatoes, and bring to a simmer. Cook, stirring occasionally, until the potatoes are knife tender, about 15 minutes.Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Clam Juice

Potato

Clams

Cream

All Purpose Flour

Equipment you will use

Knife

Frying Pan

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 473milliliters

bottled clam juice 340grams

minced clams, with their juices 3Tbsps

all-purpose flour 0teaspoons

dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves 1medium

garlic clove, minced 79milliliters

heavy cream 4servings

Kosher salt 237milliliters

dice yellow onion (about 1/2 medium onion)454grams

russet potatoes (about 2 medium), peeled and cut into medium dice 1slice

thick-cut bacon, finely chopped 2Tbsps

unsalted butter (1/4 stick)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.