Sarge's New England Clam Chowder

Name: Sarge's New England Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 113 grams bacon, cut crosswise into 1-inch pieces; 3 bay leaves; 4 Tbsps unsalted best-quality butter, plus more for serving; 5 capers; 8 servings Chopped chives, for garnish; 454 grams razor clams, cleaned; 1 kilograms steamer clams, cleaned; 45 inches 15 pounds quahog clams (about each), cleaned; 8 servings Coarse sea salt and freshly ground black pepper; 118 milliliters small bulb fennel, trimmed and thinly sliced lengthwise; 1 leave Flat parsley, for garnish; 1 Tbsp chopped fresh dill; 1 teaspoon fresh thyme leaves; 1 clove garlic, minced; 1 liters heavy cream; 1 Tbsp extra-virgin olive oil; 8 servings Oyster crackers, for garnish; 113 grams salt pork, cut into 1/4-inch pieces; 0 teaspoons Old Bay seasoning mix; 1 Tbsp Peter Lugers Old Fashioned Steak Sauce; 8 servings Sugar; 2 larges sweet onions, cut into 1-inch pieces; 1 Tbsp white wine; 1 teaspoons whole peppercorns; 5 drops Worcestershire sauce; 1 kilograms Yukon Gold potatoes, partially peeled and cut into quarters

The recipe Sarge's New England Clam Chowder could satisfy your American craving in roughly 45 minutes. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 1067 calories, 18g of protein, and 91g of fat. A mixture of quahog clams, bulb fennel, onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It works well as an affordable main course.

Ingredients

Servings:

113grams

bacon, cut crosswise into 1-inch pieces 3

bay leaves 4Tbsps

unsalted best-quality butter, plus more for serving 5

capers 8servings

Chopped chives, for garnish 454grams

razor clams, cleaned 1kilograms

steamer clams, cleaned 45inches

15 pounds quahog clams (about each), cleaned 8servings

Coarse sea salt and freshly ground black pepper 118milliliters

small bulb fennel, trimmed and thinly sliced lengthwise 1leave

Flat parsley, for garnish 1Tbsp

chopped fresh dill 1teaspoon

fresh thyme leaves 1clove

garlic, minced 1liters

heavy cream 1Tbsp

extra-virgin olive oil 8servings

Oyster crackers, for garnish 113grams

salt pork, cut into 1/4-inch pieces 0teaspoons

Old Bay seasoning mix 1Tbsp

Peter Luger's Old Fashioned Steak Sauce 8servings

Sugar 2larges

sweet onions, cut into 1-inch pieces 1Tbsp

white wine 1teaspoons

whole peppercorns 5drops

Worcestershire sauce 1kilograms

Yukon Gold potatoes, partially peeled and cut into quarters

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 Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.