Makeover Mom's Clam Chowder
Makeover Mom's Clam Chowder might be just the hor d'oeuvre you are searching for. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 146 calories, 5g of protein, and 7g of fat. A mixture of onion, milk, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.
In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings.
Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender.
In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.
Recommended wine: Chardonnay, Alcoholic Drink, White Wine, Ingredient, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Riesling, Drink, Menu Item Type
Clam Chowder can be paired with Chardonnay, Alcoholic Drink, and White Wine. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. You could try Beaulieu Vineyard Carneros Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.
Beaulieu Vineyard Carneros ChardonnayFine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.