New England Clam Chowder II

Name: New England Clam Chowder II
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 slices bacon; 237 milliliters bottled clam juice; 340 grams minced clams; 1 Tbsp all-purpose flour; 2 Tbsps chopped fresh parsley; 237 milliliters half-and-half; 118 milliliters chopped onion; 4 potatoes, peeled and cubed; 4 servings salt and pepper to taste

You can never have too many main course recipes, so give New England Clam Chowder II If you have bacon, onion, parsley, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine.

Instructions

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Sauce Pan

Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

Ingredients you will need

Bacon Drippings

Equipment you will use

Paper Towels

Frying Pan

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes.

Ingredients you will need

Bacon Drippings

Potato

Onion

Equipment you will use

Sauce Pan

Sprinkle with the flour and stir well to coat.

Ingredients you will need

All Purpose Flour

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

Ingredients you will need

Clam Juice

Potato

Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes.

Ingredients you will need

Salt And Pepper

Heavy Cream

Clams

Equipment you will use

Whisk

Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Ingredients you will need

Real Bacon Pieces

Parsley

Cream

Equipment

Ingredients

Servings:

4slices

bacon 237milliliters

bottled clam juice 340grams

minced clams 1Tbsp

all-purpose flour 2Tbsps

chopped fresh parsley 237milliliters

half-and-half 118milliliters

chopped onion 4

potatoes, peeled and cubed 4servings

salt and pepper to taste

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. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.