New England Clam Chowder
You can never have too many American recipes, so give New England Clam Chowder a try. This recipe serves 4 and costs $2.65 per serving. One serving contains 543 calories, 13g of protein, and 25g of fat. 22 people were glad they tried this recipe. It works best as a main course, and is done in roughly 45 minutes. If you have red potatoes, fresh thyme, carrots, and a few other ingredients on hand, you can make it. It is brought to you by My Gourmet Connection. With a spoonacular score of 69%, this dish is solid. If you like this recipe, you might also like recipes such as New England Clam Chowder, New England Clam Chowder, and New England Clam Chowder.
Servings: 4
Ingredients:
1/4 lb bacon, chopped
2 bay leaves
Freshly ground black pepper to taste
2 tablespoons butter
1/2 cup carrots, chopped
1/2 cup celery, chopped
2-1/2 cups reserved clam juice
1/2 cup dry white wine
1/3 cup flour
3 tablespoons fresh chives, chopped and divided
2 tablespoons fresh parsley, chopped
2 sprigs fresh thyme
3/4 cup half-and-half
1 cup onion, chopped
4 small red potatoes, cut into 1/2-inch cubes
1-1/2 cups whole milk
Equipment:
funnel
tongs
bowl
pot
Cooking instruction summary:
Preparation:Rinse the clams under cold running water to remove any exterior sand and place in a large pot. Add the wine and some cold water to 1/2-inch depth in the bottom of the pot. Cover, bring the liquid to a boil and cook just until the clams open, about 5 minutes. Removing the clams as they open with a pair of tongs keeps them from getting overcooked. Once all of the clams are cooked, strain the cooking liquid into a bowl and set aside (a coffee filter set into a large funnel works well for this). Remove the clams from their shells, chop roughly and set aside. You should have about 2 cups.
Step by step:
1. Add the wine and some cold water to 1/2-inch depth in the bottom of the pot. Cover, bring the liquid to a boil and cook just until the clams open, about 5 minutes. Removing the clams as they open with a pair of tongs keeps them from getting overcooked. Once all of the clams are cooked, strain the cooking liquid into a bowl and set aside (a coffee filter set into a large funnel works well for this).
2. Remove the clams from their shells, chop roughly and set aside. You should have about 2 cups.
Nutrition Information:
covered percent of daily need
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