Description
This Clam Chowder is made with fresh clams and sure to be a crowd pleaser!
Ingredients
Scale
- 1 lb fresh clams
- 5 slices of bacon
- 2 cans chopped clam,(reserve clam juice)
- 1/3 cup butter
- 1 onion diced
- 2 stalk celery chopped
- 3 medium potatoes peeled and cubed
- 1/2 cup white wine
- 2 cups whole milk
- 2 bay leaves
- 4 sprigs thyme
- 1 clove garlic minced
- 2 TBSP fresh parsley
- sourdough bread to serve with chowder
Instructions
- Pan fry bacon until fully cooked, remove and chop, reserve half for garnish later
- Add the other half into pan and melt butter, add minced onion and minced garlic
- Cook on medium heat until onions start to become translucent
- Add potatoes and celery cook for 5 more minutes
- Add two TBSP of flour, add clam juice reserved from canned clams
- Stir in wine, when wine reduces by half, gradually add milk stirring continuously
- Once all milk has gone into pan add bay leaves and sprigs of thyme
- Bring Chowder to boil, add lid and simmer 20 minutes or until potatoes are cooked
- While simmering, steam fresh clams.
- Add water to saucepan so it reaches about 3 inch from bottom, boil
- Add fresh clams and steam until all clams open (do not use any clams that do not open)
- Save 8-10 of the fresh clams in shells to add to each individual bowl
- Add canned clams, and the remaining fresh clams already prepared previously by removing clams from the shells and add into soup
- Bring soup to simmer and cook for a couple of minutes
- Add 2-3 clam shells to each bowl, add chowder, top with bacon, and fresh parsley