Chilled Clam Chowder

You can never have too many American recipes, so give Chilled Clam Chowder a try. This recipe makes 4 servings with 468 calories, 10g of protein, and 31g of fat each. For $2.95 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Framed Cooks requires white wine, celery, yukon gold potatoes, and clams. 30 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. If you like this recipe, take a look at these similar recipes: Mo's Clam Chowder, Clam Chowder for One, and Clam Chowder.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Steam clams: Place 1/2 cup water and 1/2 cup white wine in deep skillet and bring to a simmer. Add clams, cover and cook over medium high heat until the shells are open (discard any that don't open). Cool and remove clam meat and keep in refrigerator until ready to use.2. Cook bacon until done in a Dutch oven or other heavy deep pot. Remove with slotted spoon and drain on paper towels. Set aside until ready to use (I usually pop it in the fridge and take it out an hour or so before serving the soup).3. Cook the shallots in the pan with the bacon drippings over medium heat until soft, about five minutes. Add clam juice, remaining wine and potatoes. Simmer until the potatoes are tender, about 20 minutes. 4. Add canned clams and Old Bay and simmer for another 2-3 minutes. Add cream and simmer for another 2 minutes. Season to taste with salt and pepper. Cool for about 10-15 minutes.5. If you like your soup a little bit chunky, scoop about about a cup of the solids, then puree the rest with an immersion blender or in your food processor (and if you like it smooth, puree the whole thing!). Return the solids to the soup and refrigerate for at least 3 hours. Put the bowls you are serving it in into the fridge as well.6. When ready to serve, stir in the clams from the shells, ladle soup into the chilled bowls, garnish with bacon and parsley and another grinding of fresh pepper and serve at once!

 

Step by step:

Steam clams

1. Place 1/2 cup water and 1/2 cup white wine in deep skillet and bring to a simmer.

2. Add clams, cover and cook over medium high heat until the shells are open (discard any that don't open). Cool and remove clam meat and keep in refrigerator until ready to use.

3. Cook bacon until done in a Dutch oven or other heavy deep pot.

4. Remove with slotted spoon and drain on paper towels. Set aside until ready to use (I usually pop it in the fridge and take it out an hour or so before serving the soup).

5. Cook the shallots in the pan with the bacon drippings over medium heat until soft, about five minutes.

6. Add clam juice, remaining wine and potatoes. Simmer until the potatoes are tender, about 20 minutes.

7. Add canned clams and Old Bay and simmer for another 2-3 minutes.

8. Add cream and simmer for another 2 minutes. Season to taste with salt and pepper. Cool for about 10-15 minutes.

9. If you like your soup a little bit chunky, scoop about about a cup of the solids, then puree the rest with an immersion blender or in your food processor (and if you like it smooth, puree the whole thing!). Return the solids to the soup and refrigerate for at least 3 hours.

10. Put the bowls you are serving it in into the fridge as well.

11. When ready to serve, stir in the clams from the shells, ladle soup into the chilled bowls, garnish with bacon and parsley and another grinding of fresh pepper and serve at once!

Nutrition Information:

covered percent of daily need