Clam Chowder #5, creamy w/bacon
Source of Recipe
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Recipe Link: http://www.recipezaar.com/161208 Clam Chowder #5, creamy w/bacon
7 slices bacon, chopped (can use more)
1 onion, finely chopped
2 tablespoons fresh minced garlic (optional or to taste)
2 stalks celery, finely diced
1/2 cup dry white wine (or use chardonnay)
1 cup whipping cream (unwhipped)
1 cup full-fat milk
2 (5 ounce) cans clams (save the juice!)
1 large bay leaf
1 teaspoon dried thyme (rubbed between fingers to release the flavors)
1 small russet potato, peeled and grated
1 1/2 cups evaporated milk
3 tablespoons chopped fresh parsley
salt
pepper (lots of pepper!)
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.
Delicious!
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