My Favorite New England Clam Chowder

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 8 slices bacon, chopped
• 1 medium onion, chopped
• 2 celery ribs, diced
• 1/2 cup chardonnay wine or 1/2 cup other dry wine
• 1 cup whipping cream (35%)
• 1 cup milk
• 2 (5 ounce) cans clams (reserve juice or nectar)
• 2 large bay leaves
• 1 teaspoon thyme leaves
• 2 -3 cups baking potatoes, peeled and 1/2 inch diced
• 1 cup canned unsweetened evaporated milk
• 1/4 cup fresh parsley, chopped
• coarse salt
• freshly cracked black pepper

Recipe

• 1 brown the bacon until crisp in a thick-bottomed soup pot.
• 2 pour off half the fat.
• 3 add the onions and celery with a splash of water and saute for a few minutes until soft.
• 4 add the wine, cream, milk, and the juice/nectar.
• 5 add bay leaves, thyme, and the diced potatoes.
• 6 bring the mixture to a slow simmer.
• 7 continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
• 8 add the reserved clam meat, evaporated milk and parsley.
• 9 bring back to a slow simmer.
• 10 taste the chowder and add enough salt and pepper to season it.
• 11 serve with your favorite crusty rolls or biscuits!
• 12 hint- this chowder can be made a day or two in advance and reheated prior to serving. its flavor actually benefits from resting in the refrigerator overnight.