New England Clam Chowder
This is a hearty soup featuring clams, a milk-base, bacon and diced potatoes. It has fed many a New England fisherman, and tastes wonderful with dry Oregon white wines.
- 1 pint of shucked clams or two 6-1/2 cans minced clams
- 2 slices bacon, halved
- 2-1/2 cups finely chopped peeled potatoes
- 1 cup chopped white onion
- 1 teaspoon instant chicken bouillon granules
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried thyme, crushed
- 1/8 teaspoon black pepper
- 2 cups milk
- 1 cup light cream
- 2 tablespoons all-purpose flour
1. Chop the shucked clams reserving juice, or drain the canned clams reserving some of the juice. If necessary add water to the clam juice to equal 1 cup, and set aside.
2. Cook the bacon until crisp in a large saucepan. Remove the bacon and retain 1 tablespoon of drippings. Crumble the bacon and set aside.
3. In the same saucepan combine the bacon drippings, clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme and pepper. Bring to boiling, then reduce heat. Using a fork, mash the potatoes against the side
of the pan.
4. Combine the milk, cream and flour in a mixing bowl until smooth, and add it to the above mixture. Cook and stir until slightly thickened and bubbly. Stir in the clams. Return to boiling, then reduce heat to medium-low. Cook for 2 more minutes.
5. Sprinkle some of the crumbled bacon on each serving.
This recipe makes 4 main dish servings or 6 to 8 side-dish servings. Good accompaniments are your favorite bread and corn on the cob.
OregonWines.com suggests serving the following types of wine while enjoying New England Clam Chowder. Click on a wine type to search our database for matching wines.
||Typically aged in oak, it is dry in flavor, with strong aromas, and has a golden hue. It is also used to produce Champagne and méthode Champenoise wines.|
||A light bodied, fruity, dry wine with light green hues.|
||A light, dry wine with fruity, grassy flavors, and light yellow hues.|