Saffron Clam And Corn Chowder

Name: Saffron Clam And Corn Chowder
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams smoked bacon trimmings, chopped; 1 banana shallot, finely sliced; 1 bay leaf; 1 teaspoon chopped chervil and chives; 4 servings Cooked chilled clams; 750 grams fresh small clams cleaned and beards removed (discard any which do not close when tapped); 4 servings Clam and corn soup; 300 grams frozen sweet corn kernels, defrosted; 4 servings Roasted corn cream; 50 milliliters double cream; 150 milliliters dry white wine; 150 milliliters vegetable or fish stock; 1 cloves garlic, crushed; 200 grams very finely sliced leeks; 6 mediums new potatoes, boiled with skins on; 1 Tb olive oil; 1 sprig Small of chervil and pea shoots; 1 pinch Small of saffron; 4 servings salt and pepper; 200 milliliters clam stock; 500 grams fish stock or left over clam stock; 1 large sprig thyme; 1 Tb unsalted butter; 2 corncobs

Saffron Clam And Corn Chowder is a gluten free main course. One serving contains 555 calories, 20g of protein, and 24g of fat. This recipe serves 4. If you have clams and beards removed, olive oil, butter, and a few other ingredients on hand, you can make it. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert. From preparation to the plate, this recipe takes around 48 minutes.

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. 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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.