New England Clam Chowder

Name: New England Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 slices bacon slices, minced; 1 bay leaf; 4 servings Freshly ground black pepper, to taste; 473 milliliters bottled clam juice; 1 canned clams, minced, juices reserved; 6 Tbsps dry sherry, or to taste; 2 Tbsps all-purpose flour; 710 milliliters heavy cream or half and half; 1 onion, diced; 454 grams potatoes, peeled, diced; 4 servings Salt, to taste; 4 servings Oyster or saltine crackers, as needed; 4 servings Tabasco sauce, to taste; 1 teaspoons thyme leaves, chopped; 4 servings Worcestershire sauce, to taste

New England Clam Chowder might be just the soup you are searching for. This recipe serves 4. One portion of this dish contains roughly 11g of protein, 26g of fat, and a total of 445 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of half and half, bay leaf, 1 1/4 pound canned clams, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

Ingredients you will need

Clam Juice

Clams

Juice

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

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Bacon

Soup

Equipment you will use

Pot

Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.

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Onion

Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

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All Purpose Flour

Equipment you will use

Wooden Spoon

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency.

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Heavy Cream

Clam Juice

Equipment you will use

Whisk

Add the bay leaf and fresh thyme.

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Fresh Thyme

Bay Leaves

Add the potatoes and simmer until tender, about 15 minutes.

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Potato

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

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Clams

Cream

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Sauce Pan

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

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Potato

Clams

Cream

Soup

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce.

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Worcestershire Sauce

Pepper

Sherry

Salt

Serve in bowls with the crackers on the side.

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Crackers

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Bowl

Equipment

Ingredients

Servings:

2slices

bacon slices, minced 1

bay leaf 4servings

Freshly ground black pepper, to taste 473milliliters

bottled clam juice 1

canned clams, minced, juices reserved 6Tbsps

dry sherry, or to taste 2Tbsps

all-purpose flour 710milliliters

heavy cream or half and half 1

onion, diced 454grams

potatoes, peeled, diced 4servings

Salt, to taste 4servings

Oyster or saltine crackers, as needed 4servings

Tabasco sauce, to taste 1teaspoons

thyme leaves, chopped 4servings

Worcestershire sauce, to taste

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 Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.