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  • 55minutes
  • 696calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 slices bacon , chopped

  2. 1 medium onion , chopped

  3. 2 celery ribs , diced

  4. 1/2 cup Chardonnay wine or 1/2 cup other dry white wine

  5. 1 cup whipping cream (35%)

  6. 1 cup milk

  7. 2 (5 ounce) cans clams (reserve juice or nectar)

  8. 2 large bay leaves

  9. 1 teaspoon thyme leaves

  10. 2 -3 cups baking potatoes , peeled and 1/2 inch diced

  11. 1 cup canned unsweetened evaporated milk

  12. 1/4 cup fresh parsley , chopped

  13. coarse salt

  14. freshly cracked black pepper

Instructions Jump to Ingredients ↑

  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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