Santa Barbara Clam Chowder

Name: Santa Barbara Clam Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 to 4 bay leaves; 946 milliliters chopped celery; 3 liters clam juice; 1 liters chopped clams, high quality; 237 milliliters cooked, crumbled bacon; 237 milliliters flour; 59 milliliters fresh, chopped thyme; 2 Tbsps minced garlic; 237 milliliters heavy cream; 946 milliliters peeled, diced potatoes; 4 Tbsps salt; 454 grams unsalted butter; 4 Tbsps unsalted butter; 946 milliliters chopped white onions; 4 Tbsps white pepper

The recipe Santa Barbara Clam Chowder could satisfy your American craving in about 1 hour. This recipe makes 6 servings with 1184 calories, 17g of protein, and 87g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, butter, onions, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It works well as an expensive main course.

Instructions

In a small pot, melt the butter over medium-low heat. Once the butter is melted, slowly mix in the flour until you have a thick consistency. Set aside and keep warm until ready to use. This is the roux.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Pot

In a 3-gallon stock pot, melt 4 tablespoons of butter. Once the butter is melted, add the garlic, celery, and onions along with the bay leaves, salt, and white pepper. Cook the mixture until it is lightly browned, stirring it occasionally.

Ingredients you will need

White Pepper

Bay Leaves

Butter

Celery

Garlic

Onion

Stock

Salt

Equipment you will use

Pot

Add the clam juice, stir, and let it cook until it is moderately warm. Then add the potatoes and bring the chowder to a boil, stirring it occasionally. Once the soup is boiling add the chopped clams, bacon, cream, and thyme. Stir the soup and let it cook until hot, do not bring it to a boil.

Ingredients you will need

Clam Juice

Potato

Soup

Bacon

Clams

Cream

Thyme

Remove the soup from the heat and slowly stir in the roux until the desired consistency is reached.

Ingredients you will need

Soup

Equipment

Pot

Ingredients

Servings:

to 4 bay leaves 946milliliters

chopped celery 3liters

clam juice 1liters

chopped clams, high quality 237milliliters

cooked, crumbled bacon 237milliliters

flour 59milliliters

fresh, chopped thyme 2Tbsps

minced garlic 237milliliters

heavy cream 946milliliters

peeled, diced potatoes 4Tbsps

salt 454grams

unsalted butter 4Tbsps

unsalted butter 946milliliters

chopped white onions 4Tbsps

white pepper

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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.