New England Clam Chowder

Name: New England Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 118 milliliters butter; 1 teaspoons celery salt; 510 grams cans each) chopped clams, undrained; 177 milliliters all-purpose flour; 12 servings Minced fresh parsley; 1 teaspoon ground sage; 1 teaspoon ground thyme; 2 liters milk; 2 mediums onions, chopped; 1 teaspoons pepper; 4 mediums potatoes, peeled and cubed; 2 teaspoons salt

The recipe New England Clam Chowder could satisfy your American craving in roughly 45 minutes. For 70 cents per serving, you get It is a good option if you're following a pescatarian diet.

Instructions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Meanwhile, in a Dutch oven, saute onions in butter until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Dutch Oven

Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

All Purpose Flour

Milk

Drain potatoes; add to Dutch oven.

Ingredients you will need

Potato

Equipment you will use

Dutch Oven

Add clams and remaining ingredients; heat through.

Ingredients you will need

Clams

Equipment

Sauce Pan

Dutch Oven

Ingredients

Servings:

118milliliters

butter 1teaspoons

celery salt 510grams

cans each) chopped clams, undrained 177milliliters

all-purpose flour 12servings

Minced fresh parsley 1teaspoon

ground sage 1teaspoon

ground thyme 2liters

milk 2mediums

onions, chopped 1teaspoons

pepper 4mediums

potatoes, peeled and cubed 2teaspoons

salt

Recommended wine: Chardonnay, Riesling, Muscadet

Clams on the menu? Try pairing with Chardonnay, Riesling, and Muscadet. 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 Thousand Islands Winery Chardonnay. It has 5 out of 5 stars and a bottle costs about 12 dollars.