MARITIME CLAM CHOWDER

Maritime Clam Chowder image

Provided by Elaine Douglas

Time 35m

Number Of Ingredients 13

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8 slice bacon, chopped
1 medium cooking onion, chopped
2 celery stalks, diced
1/2 c chardonnay or other white wine
1 c heavy whipping cream
1 c milk
2- 5 oz. can(s) clam meat
2 large bay leaves
1 tsp fresh thyme leaves
1 c baking potato, peeled and grated
1 - 8.5 oz can(s) unsweetened evaporated milk
1/4 c chopped flat leaf parsley
coarse salt and freshly cracked pepper

Steps:

1. Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half the fat.
2. Add the onions and celery with a splash of water and saute for a few minutes until soft.
3. Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
4. Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
5. Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
6. Add the reserved clam meat, the evaporated milk and the parsley.
7. Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
8. Serve immediately with your favourite biscuits.