It's about that time...time to start eating warm, filling soups that will help sustain you through the winter months. This recipe was contributed to Savoring Chelan by Jean Haskell of Antoine Creek Vineyards in Chelan and will do just that.
This is a clam chowder recipe that we made with Razor clams from the Washington Coast when we had John and Jan Little of Rio Vista Wines for dinner. It goes well with their white wines that use our grapes.
Prep time: 45 minutes
Cook time: 20 minutes
Serves 10-12
1/2 pound diced slab bacon
2 tablespoons unsalted butter
2 large onions, peeled and diced
1/4 cup flour
2 cups clam broth, or 2 jars (2 cups) clam nectar
4 pounds diced potatoes
1 1/2 teaspoons dried thyme
Ground pepper
24-32 cleaned Razor clams, coarsely chopped
2 cups milk
2 cups heavy cream or whipping cream
3 tablespoons chopped Italian parsley
Cook bacon in soup pot over low heat until wilted and slightly browned. Add butter and onions; cook until onions turn clear. Add flour and cook another 5 minutes. Add the broth, potatoes, thyme, and pepper. Simmer until potatoes can be easily pierced with fork but are still firm, adding more water as needed for preferred consistency (up to 2 cups).
Add the clams and bring the mixture back to a simmer. Add the milk and cream. Stir constantly over very low heat until the soup is hot but not boiling; if it boils the soup will curdle. Serve immediately, topped with fresh parsley.
Local wine pairing suggestions:
Rio Vista Viognier (Antoine Creek Vineyards)*
Hard Row to Hoe Primitivo
Tsillan Cellars Estate Pinot Grigio
With the rich, creamy mouthfeel of this, I would want a Tsillan Cellars Chardonnay or one of the other lightly oaked ones from up there.
ReplyDeleteGreat point, Jodi! There are a lot of wines that would work with this dish, and those ones sound mouth-watering!
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