New England Clam Chowder

Name: New England Clam Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 slice applewood-smoked bacon, finely chopped; 1 bay leaf; 0 teaspoons freshly ground black pepper; 118 milliliters finely chopped celery; 227 grams clam juice; 3 Tbsps all-purpose flour; 1 Tbsp chopped fresh chives; 1 teaspoon chopped fresh thyme; 237 milliliters half-and-half; 0 teaspoons kosher salt; 50 littleneck clams, scrubbed; 118 milliliters oyster crackers; 473 milliliters refrigerated diced potatoes with onion (such as Simply Potatoes); 2 thyme sprigs; 532 milliliters water, divided

New England Clam Chowder might be just the American recipe you are searching for. This recipe serves 4. One serving contains 260 calories, 11g of protein, and 10g of fat. It works well as a soup. Head to the store and pick up applewood-smoked bacon, bay leaf, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Combine potato mixture and 1 1/4 cups water in a microwave-safe measuring cup. Microwave at HIGH 8 minutes or until potatoes are tender. Set aside.

Ingredients you will need

Potato

Water

Equipment you will use

Measuring Cup

Microwave

While potatoes cook, combine remaining 1 cup water, clams, thyme sprigs, and bay leaf in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 6 minutes or until shells open.

Ingredients you will need

Fresh Thyme

Bay Leaves

Potato

Pasta Shells

Clams

Water

Equipment you will use

Dutch Oven

Remove clams from pan using a slotted spoon, and discard any unopened shells. Strain the cooking liquid through a fine mesh sieve over a bowl; discard solids. Cool clams slightly.

Ingredients you will need

Pasta Shells

Clams

Equipment you will use

Slotted Spoon

Sieve

Bowl

Frying Pan

Remove meat from shells, and chop. Discard shells.

Ingredients you will need

Pasta Shells

Meat

Heat a medium saucepan over medium heat.

Equipment you will use

Sauce Pan

Add bacon to pan, and cook for 4 minutes or until browned and crisp, stirring occasionally.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove bacon from pan using a slotted spoon. Increase heat to medium-high.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Frying Pan

Add the celery to drippings in pan; saut 3 minutes or until tender, stirring occasionally.

Ingredients you will need

Celery

Equipment you will use

Frying Pan

Combine flour and bottled clam juice in a small bowl, stirring with a whisk until smooth.

Ingredients you will need

Clam Juice

All Purpose Flour

Equipment you will use

Whisk

Bowl

Add clam juice mixture and reserved cooking liquid to pan. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk.

Ingredients you will need

Clam Juice

Equipment you will use

Whisk

Frying Pan

Add reserved potato mixture and chopped thyme to pan; reduce heat, and simmer for 5 minutes, stirring occasionally.

Ingredients you will need

Potato

Thyme

Equipment you will use

Frying Pan

Remove from heat. Stir in chopped clams, half-and-half, and salt. Divide chowder evenly among 4 bowls; sprinkle evenly with bacon, pepper, and chives.

Ingredients you will need

Chowder

Chives

Pepper

Bacon

Clams

Salt

Equipment you will use

Bowl

Serve with crackers.

Ingredients you will need

Crackers

Equipment

Ingredients

Servings:

1slice

applewood-smoked bacon, finely chopped 1

bay leaf 0teaspoons

freshly ground black pepper 118milliliters

finely chopped celery 227grams

clam juice 3Tbsps

all-purpose flour 1Tbsp

chopped fresh chives 1teaspoon

chopped fresh thyme 237milliliters

half-and-half 0teaspoons

kosher salt 50

littleneck clams, scrubbed 118milliliters

oyster crackers 473milliliters

refrigerated diced potatoes with onion (such as Simply Potatoes)2

thyme sprigs 532milliliters

water, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. 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 Stonestreet Estate Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.