New England Clam Chowder

Name: New England Clam Chowder
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons basil; 237 milliliters diced carrots; 237 milliliters diced celery; 473 milliliters drained, chopped clams; 1 teaspoons chopped garlic; 237 milliliters diced onions; 1 teaspoons oregano; 3 larges peeled and diced potatoes; 21 grams salad oil; 1 teaspoons salt; 1 gallons clam stock or juice; 1 teaspoon thyme; 340 grams Roux butter and 1 1/2 cups flour)

New England Clam Chowder is a gluten free, dairy free, whole 30, and pescatarian soup. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 59 calories, 3g of protein, and 0g of fat each. A mixture of basil, potatoes, thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

In large pot saute the oil and garlic about 2 minutes.

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Garlic

Cooking Oil

Equipment you will use

Pot

Add diced vegetables and saute for 10 minutes or until vegetables are tender.

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Vegetable

Add herbs and salt.

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Herbs

Salt

Add clam stock and bring to a boil.

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Stock

Add potatoes and bring to a boil again.

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Potato

Add roux and chopped clams, reduce heat and simmer for one hour.

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Clams

Equipment

Pot

Ingredients

Servings:

1teaspoons

basil 237milliliters

diced carrots 237milliliters

diced celery 473milliliters

drained, chopped clams 1teaspoons

chopped garlic 237milliliters

diced onions 1teaspoons

oregano 3larges

peeled and diced potatoes 21grams

salad oil 1teaspoons

salt 1gallons

clam stock or juice 1teaspoon

thyme 340grams

Roux butter and 1 1/2 cups flour)

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing 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. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.