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Maritime Clam Chowder




Source of Recipe


the web


List of Ingredients




# 8 slices of bacon, chopped
# 1 medium onion, chopped
# 2 celery stalks, diced
# ½ cup of chardonnay or other white wine
# 1 cup of cream
# 1 cup of milk
# 2 five-ounce cans of clams
# 2 large bay leafs
# 1 teaspoon of fresh thyme leaves
# 1 cup of grated baking potato
# 1 can of unsweetened evaporated milk
# 1/4 cup of chopped flat leaf parsley
# Salt and pepper

Recipe



Brown bacon until crisp in a soup pot. Pour off half of the fat. Add onions and celery with a splash of water and sauté until soft.

Add wine, cream, milk and juice from the clams. (Reserve the meat) Add bay leaf, thyme and potato and bring mixture to a slow simmer. Continue simmering for fifteen minutes until potato softens and the base thickens.

Add clam meat, evaporated milk and parsley. Bring back to heat. Taste and add enough salt and pepper to season. Serve immediately with your favourite biscuits!

* Note: The chowder can be made a day or two in advance and reheated prior to serving. Its flavour actually benefits from resting overnight.

Serves 4 with seconds.