Manila Clam Chowder

Name: Manila Clam Chowder
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 414 milliliters butter (3 1/2 sticks); 473 milliliters diced celery; 946 milliliters clam juice; 2 Tbsps crab boil seasoning (recommended: Old Bay); 414 milliliters all-purpose flour; 1 pint heavy cream; 907 grams fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell); 473 milliliters diced onions; 2 teaspoons pepper; 6 larges potatoes, peeled and diced medium; 3 teaspoons salt; 30 milliliters vegetable oil

The recipe Manila Clam Chowder is ready in around 50 minutes and is definitely a great pescatarian option for lovers of American food. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 702 calories, 10g of protein, and 53g of fat. This recipe serves 10. Only a few people really liked this soup. Head to the store and pick up vegetable oil, potatoes, crab boil seasoning, and a few other things to make it today.

Instructions

In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent.

Ingredients you will need

Butter

Celery

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add flour to make a roux.

Ingredients you will need

All Purpose Flour

Add clam juice and mix well to integrate flavors. Reduce heat to low, add cream and bring slowly to a simmer.

Ingredients you will need

Clam Juice

Cream

Add potatoes, and let cook until just fork tender. As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes. Season with salt, pepper and crab boil seasoning, to taste.

Ingredients you will need

Crab Boil Seasoning

Potato

Pepper

Clams

Salt

Equipment

Sauce Pan

Ingredients

Servings:

414milliliters

butter (3 1/2 sticks)473milliliters

diced celery 946milliliters

clam juice 2Tbsps

crab boil seasoning (recommended: Old Bay)414milliliters

all-purpose flour 1pint

heavy cream 907grams

fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell)473milliliters

diced onions 2teaspoons

pepper 6larges

potatoes, peeled and diced medium 3teaspoons

salt 30milliliters

vegetable oil

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. The Thousand Islands Winery Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.