Chardonnay + Monterey Clam Chowder
Whether searching for something soul warming to eat on a cold winter night or a dish to take the edge off a brisk summer evening, a piping hot bowl of Monterey clam chowder is the perfect choice. As you whip up this surprisingly easy soup, pour yourself a glass of District 7 Chardonnay. The wine’s light touch of French oak complements the decadent flavors of the clam chowder while the spritzy, lemon peel notes balance the richness of the dish.
Serves: 6
Total Time: 45 min
Ingredients
- 4 slices bacon, diced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- ½ tsp dried thyme
- 3 tbsp all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 13 oz canned chopped clams, juices reserved
- 1 bay leaf
- 2 russet potatoes, peeled and diced
- 1 cup half & half
- Sea salt
- Freshly ground black pepper
- 2 tbsp fresh parsley leaves, chopped
Instructions
- Heat a large pot over medium high heat and add chopped bacon. Cook until crispy (6-8 min). Transfer to a lined plate to cool and reserve a tablespoon of the excess bacon grease in the pot.
- Melt the butter in the pot with the bacon grease along with the garlic and onion. Stir frequently until the onions are translucent (2-3 min). Add the thyme and stir until fragrant (1 min).
- Stir in the flour until browned (1 min). Slowly add the vegetable stock, milk, reserved clam juice and bay leaf. Stir constantly until the mixture is thickened slightly (1-2 min).
- Add the diced potatoes and bring the pot to a boil. Lower the heat to medium-low and let simmer until the potatoes are tender; if the potatoes slide right off a fork, they are done (12-15 min). Add the half & half.
- Add the chopped clams and cook through (1-2 min). If the soup is too thick, add half & half until the desired consistency is reached. Season with salt and pepper to taste.
- Garnish with chopped bacon and parsley. Serve immediately.