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Clam Chowder with Butter and Wine

With no celery or carrots in the house, I decided to make clam chowder anyway. This easy recipe makes a lovely meal for two. Serve it with a salad and bread or saltines.

Clam Chowder with Butter and Wine

The Basics:

  • 2-3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 1 shallot, chopped
  • 3 garlic cloves, chopped
  • 1 large potato, diced
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon thyme and basil
  • 1 14-ounce can diced tomatoes
  • 3 generous handfuls of fresh parsley, stems removed and coarsely chopped
  • ¼ cup sauvignon blanc or other dry white wine
  • Salt
  • Freshly ground black pepper
  • 29 ounce can chopped clams, juice and clams separated*
A Lovely meal for two.

A delicious bowl of soup without too much trouble.

Heat the oil and butter together.

Sauté the onion, shallot, garlic and potato in oil and butter until just slightly golden, adding the seasonings for the last two or three minutes.

Add tomatoes, parsley, wine and calm juice.

Simmer for about 45 minutes.

Add clams.

Remove from heat and cover until a few minutes before serving.

Gently heat through and serve.

* The brand I used was just about half clams and half juice.

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