Potato Clam Chowder

Name: Potato Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 bacon strips, diced; 340 grams cans each) minced clams; 0 teaspoons dried savory; 0 teaspoons dried thyme; 2 Tbsps all-purpose flour; 2 Tbsps minced fresh parsley; 473 milliliters milk; 237 milliliters chopped onion; 0 teaspoons pepper; 4 mediums potatoes, peeled and cubed; 1 teaspoons salt; 237 milliliters water

The recipe Potato Clam Chowder could satisfy your American craving in around 45 minutes. This recipe serves 6. One serving contains 191 calories, 9g of protein, and 6g of fat. It works well as a very affordable soup. Head to the store and pick up potatoes, pepper, salt, and a few other things to make it today.

Instructions

In a 3-qt. saucepan or Dutch oven, cook bacon until crisp.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Sauce Pan

Remove bacon; set aside.

Ingredients you will need

Bacon

Saute onion in drippings until tender.

Ingredients you will need

Onion

Add flour; stir until smooth.

Ingredients you will need

All Purpose Flour

Drain clams, reserving juice; set clams aside. Gradually add water and clam juice to pan; cook and stir over medium heat until smooth and bubbly.

Ingredients you will need

Clam Juice

Clams

Juice

Water

Equipment you will use

Frying Pan

Add salt, thyme, savory, pepper and potatoes; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender, stirring often.

Ingredients you will need

Potato

Pepper

Thyme

Salt

Add bacon, clams, milk and parsley; heat through.

Ingredients you will need

Parsley

Bacon

Clams

Milk

Equipment

Dutch Oven

Sauce Pan

Frying Pan

Ingredients

Servings:

bacon strips, diced 340grams

cans each) minced clams 0teaspoons

dried savory 0teaspoons

dried thyme 2Tbsps

all-purpose flour 2Tbsps

minced fresh parsley 473milliliters

milk 237milliliters

chopped onion 0teaspoons

pepper 4mediums

potatoes, peeled and cubed 1teaspoons

salt 237milliliters

water

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. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.