8 (6 1/2 ounce) cans
1 (10 ounce) cans
clam juice, all the juice reserved from all clams
8 -16 slices
bacon, fried crisp and chopped, 2 Tablespoons fat left in the pan
2 -3 stalks
garlic cloves, crushed
peeled yukon gold potatoes, 1/2 inch dice
( or russets, any potato will do)
1 teaspoon crushed dried thyme or 1 1/2 tablespoons
3 1/2 cups
clam juice, reserved, make up the 3 1/2 cups with chicken stock
2% low-fat milk
dry white wine, Chardonnay wine
fresh lemon juice
salt & pepper
- Drain clams in colander, reserving liquid in large bowl. Allow liquid to sit still to let any sand that may be in it to drop to the bottom of the bowl.
- In a large, heavy pot, in the rendered fat and 2 Tablespoons of butter, sweat the onions and celery until tender.
- Add garlic, thyme, potatoes, clams, clam juice and cooked bacon.
- Simmer until potatoes are tender, about 15-20 minutes.
- In the meantime, whisk the flour and the cup of milk together and let stand, whisking occasionally, until the flour and milk are completely smooth. Then add the 2 cups of half & half and the white wine.
- Add this mixture to the pot and slowly bring to a simmer, stirring all the time! Simmer for 5 minutes or more, tasting to make sure the flour has cooked.
- Now add the fresh lemon juice and let this wonderful chowder sit on your stovetop for about 1 hour, to let the flavors marry and use the time to heat up a crusty bread, make a salad if you want, and serve.
- It's always way better the next day! So you can cool it off in the refrigerator uncovered and stir now and again, then cover and store till the next day.
- This freezes well, but is better fresh!