My Favorite New England Clam Chowder

Recipe by CHILI SPICE
READY IN: 55mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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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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