Recipe by Kittencal@recipezazz
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!
Top Review by angiebuettner
I can't believe I haven't reviewed this before! I have made this for the past couple of years for my grandfather-in law when we do our annual family beach trip. He loves seafood and raves about this chowder. It is delicious exactly as written. I wouldn't change a thing.
- 7 slice bacon, chopped (can use more)
- 1 onion, finely chopped
- 29.58 ml fresh minced garlic (optional or to taste)
- 2 stalk celery, finely diced
- 118.29 ml dry white wine (or use chardonnay)
- 236.59 ml whipping cream (unwhipped)
- 236.59 ml full-fat milk
- 2 (283.49 g) can clams (save the juice!)
- 1 large bay leaf
- 4.92 ml dried thyme (rubbed between fingers to release the flavors)
- 1 small russet potato, peeled and grated
- 354.88 ml evaporated milk
- 44.37 ml chopped fresh parsley
- pepper (lots of pepper!)
Directions See How It's Made
- 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.