Maine Clam Chowder

Name: Maine Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 118 milliliters butter or margarine; 3 ribs celery ribs, chopped; 60 medium-size steamer clams, scrubbed; 6 bacon slices, cooked and crumbled; 680 grams evaporated milk; 3 Tbsps all-purpose flour; 2 Tbsps minced fresh parsley; 473 milliliters half-and-half; 1 large onion, chopped; 16 servings Paprika; 1 teaspoon freshly ground pepper; 3 larges potatoes, peeled and cut into 1/2-inch cubes (2 1/4 pounds); 1 teaspoon salt; 710 milliliters water

The recipe Maine Clam Chowder could satisfy your American craving in about 45 minutes. This recipe serves 16. One portion of this dish contains around 8g of protein, 16g of fat, and a total of 227 calories. If you have salt, butter, potatoes, and a few other ingredients on hand, you can make it. It works well as a soup.

Instructions

Combine clams and 3 cups water in a large stockpot; bring to a boil. Cover and cook 8 to 10 minutes or until clams open, discarding any unopened clams.

Ingredients you will need

Clams

Water

Equipment you will use

Pot

Remove clams with a slotted spoon; set aside.

Ingredients you will need

Clams

Equipment you will use

Slotted Spoon

Pour liquid through a wire-mesh strainer into a large container, discarding debris. Set clam liquid aside.

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Sieve

Melt butter in a Dutch oven over medium heat; add onion and celery, and saute 5 minutes or until tender.

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Butter

Celery

Onion

Equipment you will use

Dutch Oven

Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in reserved clam liquid; cook over medium heat, whisking constantly, until thickened and bubbly.

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All Purpose Flour

Equipment you will use

Whisk

Add potatoes, reduce heat, and cook over low heat 15 to 20 minutes or until potatoes are tender.

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Potato

Remove clams from shells, discarding shells. Peel membrane from clam necks and discard.

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Pasta Shells

Clams

Add clams, evaporated milk, and next 3 ingredients to potato mixture. Cook over medium-high heat until thoroughly heated. Top each serving with parsley, crumbled bacon, and a dash of paprika.

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Evaporated Milk

Real Bacon Pieces

Paprika

Parsley

Potato

Clams

Serve with French bread or crackers.

Ingredients you will need

French Bread

Crackers

Equipment

Ingredients

Servings:

118milliliters

butter or margarine 3ribs

celery ribs, chopped 60

medium-size steamer clams, scrubbed 6

bacon slices, cooked and crumbled 680grams

evaporated milk 3Tbsps

all-purpose flour 2Tbsps

minced fresh parsley 473milliliters

half-and-half 1large

onion, chopped 16servings

Paprika 1teaspoon

freshly ground pepper 3larges

potatoes, peeled and cut into 1/2-inch cubes (2 1/4 pounds)1teaspoon

salt 710milliliters

water

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. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.