New England Clam Chowder

Name: New England Clam Chowder
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 4 slices thick slices bacon, cut into lardons; 2 bay leaves; 48 little neck or cherry stone clams, scrubbed; 3 Tbsps flour; 355 milliliters heavy cream; 1 to 2 shakes hot sauce, optional (recommended: Tabasco); 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 1 large onions, cut into 1/4 inch dice; 1 bundle of thyme; 355 milliliters whole milk; 2 kilograms Yukon gold potatoes, cut into 1/2 inch dice

New England Clam Chowder might be just the American recipe you are searching for. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 995 calories, 28g of protein, and 60g of fat. A mixture of bundle of thyme, onions, cherry stone clams, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Watch how to make this recipe.

Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.

Ingredients you will need

Coffee

Clams

Water

Equipment you will use

Sieve

Pot

Coarsely chop the clams and reserve.

Ingredients you will need

Clams

Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes.

Ingredients you will need

Olive Oil

Onion

Bacon

Salt

Equipment you will use

Frying Pan

Pot

Add the potatoes and cook for another 5 minutes.

Ingredients you will need

Potato

Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.

Ingredients you will need

Heavy Cream

Bay Leaves

Clam Juice

Seasoning

Potato

Onion

All Purpose Flour

Thyme

Milk

Equipment you will use

Whisk

Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.

Ingredients you will need

Hot Sauce

Clams

Equipment

Ingredients

Servings:

4slices

thick slices bacon, cut into lardons 2

bay leaves 48

little neck or cherry stone clams, scrubbed 3Tbsps

flour 355milliliters

heavy cream 1

to 2 shakes hot sauce, optional (recommended: Tabasco)4servings

Kosher salt 4servings

Extra-virgin olive oil 1large

onions, cut into 1/4 inch dice 1

bundle of thyme 355milliliters

whole milk 2kilograms

Yukon gold potatoes, cut into 1/2 inch dice

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. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.