My Favorite New England Clam Chowder

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!

• Ready In: 55 mins
• Serves: 4-5

Ingredients

• 8  slices bacon, chopped
• 1  medium onion, chopped
• 2  celery ribs, diced
• 1⁄2 cup  Chardonnay wine or 1⁄2 cup other dry white wine
• 1  cup  whipping cream (35%)
• 1  cup milk
• 2 (5 ounce) cans clams (reserve juice or nectar)
• 2  large bay leaves
• 1  teaspoon thyme leaves
• 2 -3  cups baking potatoes, peeled and 1/2 inch diced
• 1  cup  canned unsweetened evaporated milk
• 1⁄4 cup fresh parsley, chopped
•  coarse salt
•  freshly cracked black pepper

Directions

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.