New England Clam Chowder

Name: New England Clam Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 bay leaves divided; 2 whole black peppercorns; 57 grams chopped celery; 10 cherrystone or quahog clams; 1 pinch dried thyme; 1 Tbsp dried thyme; 476 milliliters heavy cream; 2 larges Spanish onions, medium diced; 113 grams chopped onions; 8 servings Oyster crackers, for garnish; 2 Tbsps freshly chopped parsley leaves; 1 teaspoon crushed red pepper flakes; 8 servings Salt and freshly ground black pepper; 113 grams unsalted butter; 473 milliliters water; 170 grams apple-wood smoked bacon, cut into small pieces; 3 Yukon gold potatoes, washed and medium diced

The recipe New England Clam Chowder can be made in around 30 minutes. This hor d'oeuvre has 471 calories, 7g of protein, and 35g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of thyme, peppercorns, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a pescatarian diet. This recipe is typical of American cuisine. If you like this recipe, you might also like recipes such as New England Clam Chowder, New England Clam Chowder, and New England Clam Chowder.

Instructions

Wash the clams several times in cold water. Make sure all of the clams are closed. Discard any clams that remain open after you tap on the shell. In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns.

Ingredients you will need

Peppercorns

Bay Leaves

Celery

Clams

Onion

Thyme

Water

Equipment you will use

Pot

Add the clams, cover and steam until all of the clams open.

Ingredients you will need

Clams

Remove the clams from the liquid and remove them from the shells. Chop the clams into small pieces and set aside. Strain the juice through a fine strainer and reserve.

Ingredients you will need

Pasta Shells

Clams

Juice

Equipment you will use

Sieve

Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy.

Ingredients you will need

Bacon

Equipment you will use

Pot

Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter. Cook until the onions are translucent.

Ingredients you will need

Red Pepper Flakes

Bay Leaves

Butter

Onion

Thyme

Add the potatoes and the reserved clam juice. Cook until potatoes are tender.

Ingredients you will need

Clam Juice

Potato

Add the heavy cream and chopped clams and simmer for approximately 5 minutes. Lightly season with salt and pepper, to taste, and stir in the chopped parsley.

Ingredients you will need

Salt And Pepper

Heavy Cream

Parsley

Clams

Serve in bowls with oyster crackers.

Ingredients you will need

Oyster Crackers

Equipment you will use

Bowl

Equipment

Pot

Sieve

Bowl

Ingredients

Servings:

bay leaves divided 2

whole black peppercorns 57grams

chopped celery 10

cherrystone or quahog clams 1pinch

dried thyme 1Tbsp

dried thyme 476milliliters

heavy cream 2larges

Spanish onions, medium diced 113grams

chopped onions 8servings

Oyster crackers, for garnish 2Tbsps

freshly chopped parsley leaves 1teaspoon

crushed red pepper flakes 8servings

Salt and freshly ground black pepper 113grams

unsalted butter 473milliliters

water 170grams

apple-wood smoked bacon, cut into small pieces 3

Yukon gold potatoes, washed and medium diced

Recommended wine: Chardonnay, Alcoholic Drink, White Wine, Ingredient, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Riesling, Drink, Menu Item Type

Clam Chowder on the menu? Try pairing with Chardonnay, Alcoholic Drink, and White Wine. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. You could try Taittinger Brut La Francaise. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 45 dollars per bottle.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.