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!
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INGREDIENTS
Nutrition- 8
- 1
- 2
- 1⁄2cup Chardonnay wine or 1/2 cup other dry white wine
- 1cup whipping cream (35%)
- 1cup milk
- 2
- 2large bay leaves
- 1teaspoon thyme leaves
- 2 -3
- 1cup canned unsweetened evaporated milk
- 1⁄4
- freshly cracked black pepper
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DIRECTIONS
- Brown the bacon until crisp in a thick-bottomed soup pot.
- Pour off half the fat.
- Add the onions and celery with a splash of water and saute for a few minutes until soft.
- Add the white wine, cream, milk, and the juice/nectar.
- Add bay leaves, thyme, and the diced potatoes.
- Bring the mixture to a SLOW simmer.
- Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
- Add the reserved clam meat, evaporated milk and parsley.
- Bring back to a slow simmer.
- Taste the chowder and add enough salt and pepper to season it.
- Serve with your favorite crusty rolls or biscuits!
- 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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