3.5
6 ratings

Clam Chowder

Staff Writer
Nothing say summer like clam chowder
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
1875
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Nutritional Facts

Total Fat
118g
100%
Sugar
15g
N/A
Saturated Fat
66g
100%
Cholesterol
419mg
100%
Protein
69g
100%
Carbs
131g
44%
Vitamin A
1231µg
100%
Vitamin B12
35µg
100%
Vitamin B6
2mg
100%
Vitamin C
117mg
100%
Vitamin D
3µg
1%
Vitamin E
6mg
28%
Vitamin K
55µg
68%
Calcium
423mg
42%
Fiber
15g
60%
Folate (food)
158µg
N/A
Folate equivalent (total)
179µg
45%
Folic acid
12µg
N/A
Iron
12mg
64%
Magnesium
236mg
59%
Monounsaturated
35g
N/A
Niacin (B3)
10mg
50%
Phosphorus
1176mg
100%
Polyunsaturated
8g
N/A
Potassium
3608mg
100%
Riboflavin (B2)
0.7mg
40.5%
Sodium
1350mg
56%
Thiamin (B1)
0.8mg
53.4%
Trans
2g
N/A
Zinc
5mg
31%