Description
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
- Bacon
- Onion
- Celery Ribs
- Chardonnay Wine
- Whipping Cream
- Milk
- Clams
- Bay Leaves
- Thyme Leaves
- Baking Potatoes
- Evaporated Milk
- Fresh Parsley
- Coarse Salt
- 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