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My Favorite New England Clam Chowder

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“This fabulous, tasty chowder has classic easty-to-find ingredients and is a cinch to make! If you enjoy clam chowder (or never had it before)- and try this simple recipe- I am sure this will be a winner for you. It sure is at my home!”
READY IN:
55mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the bacon until crisp in a thick-bottomed soup pot.
  2. Pour off half the fat.
  3. Add the onions and celery with a splash of water and saute for a few minutes until soft.
  4. Add the white wine, cream, milk, and the juice/nectar.
  5. Add bay leaves, thyme, and the diced potatoes.
  6. Bring the mixture to a SLOW simmer.
  7. Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
  8. Add the reserved clam meat, evaporated milk and parsley.
  9. Bring back to a slow simmer.
  10. Taste the chowder and add enough salt and pepper to season it.
  11. Serve with your favorite crusty rolls or biscuits!
  12. Hint- This chowder can be made a day or two in advance and reheated prior to serving. Its flavor actually benefits from resting in the refrigerator overnight.

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