No-Cream Clam Chowder

Name: No-Cream Clam Chowder
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 4
Cuisine: American
Ingredients: 2 slices smoked bacon, chopped; 0 teaspoons freshly ground black pepper; 2 carrots, chopped; 1 rib celery rib, with leaves, chopped; 227 grams clam juice; 48 clams in shells, scrubbed; 1 teaspoons dried thyme; 1 large ear fresh corn, kernels removed, or 1 cup frozen whole kernel corn; 3 Tbsps all-purpose flour; 710 milliliters 2% reduced-fat milk; 1 medium size onion, chopped; 2 Tbsps chopped fresh Italian parsley; 340 grams red potatoes, chopped; 0 teaspoons salt

The recipe No-Cream Clam Chowder could satisfy your American craving in around 37 minutes. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 9g of fat, and a total of 309 calories. It works well as a main course. If you have salt, potatoes, parsley, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Bring 1 cup water to a boil in a large skillet.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add clams, cover, and steam 5 to 7 minutes or until shells open; discard any that do not.

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Pasta Shells

Clams

Drain clams, reserving cooking liquid.

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Clams

Pour cooking liquid through a fine wire-mesh sieve into a bowl, and set aside.

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Sieve

Bowl

Cook bacon in a large saucepan over medium-high heat until crisp; drain on paper towels, reserving 2 teaspoons drippings in saucepan.

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Bacon

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Paper Towels

Sauce Pan

Saut carrots, onion, and celery in hot drippings over medium-high heat 5 minutes or until tender.

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Carrot

Celery

Onion

Add reserved clam cooking liquid, clam juice, and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until potatoes are tender.

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Clam Juice

Potato

Meanwhile, shuck clams and coarsely chop the meat.

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Clams

Meat

Whisk together milk and flour in a small bowl; add to saucepan, and bring to a simmer, stirring occasionally. (Do not boil.)

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All Purpose Flour

Milk

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Sauce Pan

Whisk

Bowl

Add bacon and clams, and cook 1 to 2 minutes or just until heated through. Stir in parsley.

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Parsley

Bacon

Clams

Equipment

Ingredients

Servings:

2slices

smoked bacon, chopped 0teaspoons

freshly ground black pepper 2

carrots, chopped 1rib

celery rib, with leaves, chopped 227grams

clam juice 48

clams in shells, scrubbed 1teaspoons

dried thyme 1large

ear fresh corn, kernels removed, or 1 cup frozen whole kernel corn 3Tbsps

all-purpose flour 710milliliters

2% reduced-fat milk 1medium size

onion, chopped 2Tbsps

chopped fresh Italian parsley 340grams

red potatoes, chopped 0teaspoons

salt

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. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.