New England Clam Chowder

Name: New England Clam Chowder
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 Tbsps butter; 1 Tbsp canola oil; 13 minced clams, drained, juice reserved; 2 Tbsps all-purpose flour; 1 teaspoon chopped fresh thyme leaves; 237 milliliters frozen corn; 1 Tbsp garlic, chopped; 4 servings Salt and fresh ground black pepper; 946 milliliters milk; 1 medium onion, diced; 3 russet potatoes, peeled, quartered and cut into 1/4-inch thick slices

You can never have too many American recipes, so give New England Clam Chowder a try. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 431 calories, 14g of protein, and 18g of fat. This recipe serves 4. A mixture of butter, flour, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It works well as a main course. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a large pot, over medium heat, add the butter and the oil. Once the butter is melted add the onions and garlic and cook for 3 to 4 minutes until slightly tender.

Ingredients you will need

Butter

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Mix in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes.

Ingredients you will need

All Purpose Flour

Add the potatoes and thyme. Stir in the milk and the juice from the canned clams. Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes.

Ingredients you will need

Potato

Clams

Juice

Thyme

Milk

Remove 2 cups of the chowder and puree in a blender* until smooth.

Ingredients you will need

Chowder

Equipment you will use

Blender

Add pureed chowder, clams and corn to the pot. Season with salt and pepper, to taste, and let simmer for another 5 minutes.

Ingredients you will need

Salt And Pepper

Chowder

Clams

Corn

Equipment you will use

Pot

Transfer to individual soup bowls or a large soup bowl and serve.

Ingredients you will need

Soup

Equipment you will use

Bowl

Remove liquid from the heat and allow to cool for at least 5 minutes.

Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Equipment you will use

Food Processor

Blender

Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Equipment

Ingredients

Servings:

2Tbsps

butter 1Tbsp

canola oil 13

minced clams, drained, juice reserved 2Tbsps

all-purpose flour 1teaspoon

chopped fresh thyme leaves 237milliliters

frozen corn 1Tbsp

garlic, chopped 4servings

Salt and fresh ground black pepper 946milliliters

milk 1medium

onion, diced 3

russet potatoes, peeled, quartered and cut into 1/4-inch thick slices

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. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.