Ingredients
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7 slices bacon, chopped (can use more)
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1 onion, finely chopped
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2 tablespoons fresh minced garlic (optional or to taste)
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2 stalks celery, finely diced
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1/2 cup dry white wine (or use chardonnay)
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1 cup whipping cream (unwhipped)
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1 cup full-fat milk
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2 (5 ounce) cans clams (save the juice!)
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1 large bay leaf
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1 teaspoon dried thyme (rubbed between fingers to release the flavors)
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1 1/2 cups evaporated milk
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3 tablespoons chopped fresh parsley
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salt
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pepper (lots of pepper!)
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1 small russet potato, peeled and grated
Instructions
- In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.
- Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).
- Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.
- Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.
- Season with salt and lots of black pepper.
- Delicious!