Clam Chowder
Servings: 8
Ingredients
- 4 Sliced bacon, sliced
- ½ cup Onions, diced
- ½ cup Celery, diced
- 1 cup Carrots, roughly chopped
- 1 lb Baby red potatoes, halved
- 2 Cloves garlic, minced
- 2 tsp Fresh thyme leaves
- Salt, to taste
- Ground pepper, to taste
- ½ cup Dry white wine
- 1 cup Clam juice, bottled
- 2 lbs Fresh soft shell clams
- 1 cup 18% cream
- 2 tbsp Butter
- 2 tsp Fresh chives
Instructions
- In a large pot, cook bacon until fat is rendered. Add onions and celery and cook over medium heat until translucent.
- Add carrots, potatoes, garlic, thyme and salt and pepper and cook for 3-5 more minutes. Deglaze the pan with white wine, scraping any brown bits from the bottom of the pan.
- When the wine has reduced by half, add clam juice and cook until potatoes and carrots are just tender.
- Add clams and cook for 10 minutes. When they are starting to open, add the cream and turn the heat to low. Simmer for 10-15 minutes, stirring in butter when it’s ready to serve.
- Garnish with fresh chives.