Clam Chowder

Clam Chowder
Staff Writer
Clam Chowder

L&E Oyster Bar

Clam Chowder

Classic clam chowder, made hearty with bacon and potatoes, will warm you up on even the coldest nights throughout the winter. This recipe comes from L&E Oyster Bar in Los Angeles.

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4
Servings
654
Calories Per Serving
Deliver Ingredients

Ingredients

  • slices bacon, cut into small cubes
  • cloves garlic, chopped
  • celery stalks, cut in half lengthways and chopped
  • leeks, cut in half lengthways and chopped
  • medium onion, diced
  • 10  red creamer potatoes, quartered
  • 1  Cup  white wine
  • 16-ounce can chopped clams
  • fresh bay leaf
  • sprig rosemary
  • sprig thyme
  • 2  Cups  heavy cream
  • 1  Cup  whole milk
  • 1  Cup  butter, at room temperature
  • ¼  Cup  all-purpose flour
  • dashes hot sauce, such as Tobasco
  • Ground pepper
  • 1  Pound  fresh clams (manilla, cherry stone, or venus clams)
  • loaf fresh sour dough, for serving

Directions

Add the bacon to a large nonstick pan set over medium-low heat. Cook for 10 minutes, stirring occasionally, to render the fat. Pour the bacon along with the fat into a 12-quart stock pot and set over medium heat.

Add the garlic, celery, leeks, and onions, and sweat in the pan for 10 minutes.

Add in the potatoes and raise the heat to high. Pour in half of the wine and cook for 5 minutes.

Add in the chopped clams and clam juice along with the bay leaf, rosemary, and thyme. Bring to a simmer. Reduce the heat to medium-low. Add cream and milk, and continue to simmer for 10 minutes.

In a separate pan set over medium heat, add the butter, and then whisk in the flour to make a loose roux. Cook for 5 minutes stirring constantly so it does not color.

Increase heat on the chowder and whisk in the roux in batches until completely incorporated. Stir in the hot sauce and pepper. Simmer for an additional 10 minutes to remove any raw flour flavor.

Just before serving, place the clams and the remaining wine in a sauce pot. Cover and steam to open over high heat.

Add the whole clams to bowls of chowder as a garnish, and serve the chowder with warm sourdough bread.

Nutritional Facts

Total Fat
39g
56%
Sugar
4g
4%
Saturated Fat
19g
79%
Cholesterol
132mg
44%
Carbohydrate, by difference
39g
30%
Protein
31g
67%
Vitamin A, RAE
206µg
29%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
120mg
12%
Choline, total
102mg
24%
Fiber, total dietary
5g
20%
Fluoride, F
104µg
3%
Folate, total
7µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
48mg
15%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
407mg
58%
Riboflavin
1mg
91%
Selenium, Se
50µg
91%
Sodium, Na
639mg
43%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
239g
9%
Zinc, Zn
3mg
38%

Clam Chowder Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Chowder Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Clam Chowder Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.