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
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.
Add clams, and return mixture to a boil, stirring occasionally.
Remove from heat, and let stand 20 minutes.
Stir in cream and butter. Cook over low heat, stirring constantly, until thoroughly heated.
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 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.