My Favorite New England Clam Chowder |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This fabulous, tasty chowder has classic easty-to-find ingredients and is a cinch to make! If you enjoy clam chowder (or never had it before)- and try this simple recipe- I am sure this will be a winner for you. It sure is at my home! Ingredients:
8 slices bacon, chopped |
1 medium onion, chopped |
2 celery ribs, diced |
1/2 cup chardonnay wine or 1/2 cup other dry white 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 |
Directions:
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 white 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.
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