Ingredients
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8 slices bacon, chopped
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1 medium onion, chopped
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2 celery ribs, diced
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1/2 cup Chardonnay wine or 1/2 cup other dry white wine
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1 cup whipping cream (35%)
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1 cup milk
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2 (5 ounce) cans clams (reserve juice or nectar)
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2 large bay leaves
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1 teaspoon thyme leaves
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2 -3 cups baking potatoes, peeled and 1/2 inch diced
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1 cup canned unsweetened evaporated milk
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1/4 cup fresh parsley, chopped
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coarse salt
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freshly cracked black pepper
Instructions
- Brown the bacon until crisp in a thick-bottomed soup pot.
- Pour off half the fat.
- Add the onions and celery with a splash of water and saute for a few minutes until soft.
- Add the white wine, cream, milk, and the juice/nectar.
- Add bay leaves, thyme, and the diced potatoes.
- Bring the mixture to a SLOW simmer.
- Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
- Add the reserved clam meat, evaporated milk and parsley.
- Bring back to a slow simmer.
- Taste the chowder and add enough salt and pepper to season it.
- Serve with your favorite crusty rolls or biscuits!
- 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.