Maritime Clam Chowder
The chowder can be made a day or two in advance and reheated prior to serving. It's flavour actually benefits from resting overnight.
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- 8 slice
- bacon, chopped
- 1 medium
- cooking onion, chopped
- celery stalks, diced
- 1/2 c
- chardonnay or other white wine
- 1 c
- heavy whipping cream
- 1 c
- 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
How to Make Maritime Clam Chowder
- 1Brown the bacon until crisp in a thick-bottomed soup pot.
Pour off half the fat.
- 2Add the onions and celery with a splash of water and saute for a few minutes until soft.
- 3Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
- 4Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
- 5Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
- 6Add the reserved clam meat, the evaporated milk and the parsley.
- 7Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
- 8Serve immediately with your favourite biscuits.