New England Clam Chowder

New England Clam Chowder
You can never have too many soup recipes, so give New England Clam Chowder a try. This recipe makes 4 servings with 305 calories, 5g of protein, and 28g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have water, onion, heavy cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Combine first 5 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover and simmer 10 minutes or until potato is tender.
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PotatoPotato
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2
Add clams, and return mixture to a boil, stirring occasionally.
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3
Remove from heat, and let stand 20 minutes.
4
Stir in cream and butter. Cook over low heat, stirring constantly, until thoroughly heated.
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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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Santa Ema Reserve Chardonnay
Santa Ema Reserve Chardonnay
Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.
DifficultyMedium
Ready In45 m.
Servings4
Health Score3
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