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 slicebacon, chopped
1 mediumcooking onion, chopped
2celery stalks, diced
1/2 cchardonnay or other white wine
1 cheavy whipping cream
2- 5 oz. can(s)clam meat
2 largebay leaves
1 tspfresh thyme leaves
1 cbaking potato, peeled and grated
1 - 8.5 oz can(s)unsweetened evaporated milk
1/4 cchopped flat leaf parsley
·coarse salt and freshly cracked pepper
How to Make Maritime Clam Chowder
- 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, the cream, the milk and only the juice from the clams (reserve the meat).
- Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
- Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
- Add the reserved clam meat, the evaporated milk and the parsley.
- Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
- Serve immediately with your favourite biscuits.