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:

4 slices thick cut bacon, chopped

2 stalks celery, cut into 1 inch pieces

2 cups clam juice

2 6.5 oz cans chopped clams

Chopped fresh parsley for garnish

1 cup heavy cream

12 littleneck clams

1 teaspoon Old Bay seasoning

Salt and pepper to taste

2 shallots, peeled and chopped

1 cup white wine

2 Yukon Gold potatoes, peeled and cut into 1 inch chunks

Equipment:

frying pan

dutch oven

slotted spoon

paper towels

immersion blender

food processor

bowl

ladle

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:

Quickview
500k Calories
10g Protein
31g Total Fat
35g Carbs
8% Health Score
Limit These
Calories
500k
25%

Fat
31g
48%

  Saturated Fat
16g
105%

Carbohydrates
35g
12%

  Sugar
6g
7%

Cholesterol
102mg
34%

Sodium
939mg
41%

Alcohol
6g
34%

Get Enough Of These
Protein
10g
20%

Vitamin K
79µg
76%

Vitamin B12
2µg
42%

Vitamin C
30mg
36%

Vitamin A
1561IU
31%

Vitamin B6
0.5mg
25%

Potassium
722mg
21%

Phosphorus
196mg
20%

Manganese
0.36mg
18%

Selenium
11µg
17%

Fiber
3g
13%

Vitamin B1
0.19mg
13%

Magnesium
50mg
13%

Vitamin B3
2mg
12%

Iron
2mg
11%

Folate
45µg
11%

Calcium
95mg
10%

Vitamin B2
0.16mg
9%

Copper
0.18mg
9%

Vitamin B5
0.78mg
8%

Vitamin E
1mg
7%

Zinc
1mg
7%

Vitamin D
0.5µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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