New England Clam Chowder III

Name: New England Clam Chowder III
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 40
Cuisine: American
Ingredients: 118 milliliters butter; 2 bunches celery, chopped; 4 liters chicken broth; 454 grams 18 minced clams, drained with juice reserved; 237 milliliters all-purpose flour; 2 Tbsps chopped fresh thyme; 2 liters heavy cream; 1 gallon milk; 8 onions, chopped; 40 servings salt and pepper to taste

New England Clam Chowder III might be just the soup you are searching for. One portion of this dish contains roughly 5g of protein, 23g of fat, and a total of 269 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 40. A mixture of salt and pepper, flour, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes around 30 minutes.

Ingredients

Servings:

118milliliters

butter 2bunches

celery, chopped 4liters

chicken broth 454grams

18 minced clams, drained with juice reserved 237milliliters

all-purpose flour 2Tbsps

chopped fresh thyme 2liters

heavy cream 1gallon

milk 8

onions, chopped 40servings

salt and pepper to taste

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well 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. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.