This is such an easy recipe for clam chowder, it's one of my favorites! You can use more than two 5-ounce cans for this recipe if desired! Serving size is only estimated I could eat the whole thing myself LOL!
- 7 slices bacon, chopped (can use more)
- 1 onion, finely chopped
- 2 tablespoons fresh minced garlic (optional or to taste)
- 2 stalks celery, finely diced
- 1⁄2 cup dry white wine (or use chardonnay)
- 1 cup whipping cream (unwhipped)
- 1 cup full-fat milk
- 2 (5 ounce) cans clams (save the juice!)
- 1 large bay leaf
- 1 teaspoon dried thyme (rubbed between fingers to release the flavors)
- 1 small russet potato, peeled and grated
- 1 1⁄2 cups evaporated milk
- 3 tablespoons chopped fresh parsley
- pepper (lots of pepper!)
- 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.