New England Clam Chowder

Tonya

ingredients

5 lbs. (approximately 18) large Cherrystone clams, steamed and chopped can use the large cans from Costco
6 slices of bacon, cooked and crumbled
4 medium baking potatoes, chopped in 1/2" cubes
1 large onion, minced
1 1/2 Tbsp. garlic, minced
1/2 cup water retained from steaming clams
1 cup clam juice
1/2 cup dry white cooking wine
1 tsp. fresh thyme
1 tsp. salt
1/4 tsp. black pepper
1 cup 2% milk
1 cup heavy cream
1 Tbsp. butter
1 Tbsp. fresh parsley, chopped
Oyster crackers

1
1. Place clams in just enough water to cover, and steam until they open, approximately 15 minutes.
2
2. Save 1/2 cup of the water in which clams were steamed. Allow clams to cool, remove from shells and chop.
3
3. In a large frying pan, cook bacon until crisp.
4
4. Remove bacon from pan and drain on paper towel. Crumble when cool.
5
5. Reserve bacon grease in frying pan. Add potatoes to pan and cook over medium heat for 5 minutes. Add onion and garlic and cook for an additional 3 minutes.
6
6. Transfer contents of frying pan to a large soup pot. Add clam water, clam juice and white wine and cook over medium heat until potatoes are tender, approximately 15 minutes.
7
7. Stir in thyme, salt and pepper.
8
8. Reduce heat to low and gradually add milk, then heavy cream, then butter, stirring frequently until chowder begins to thicken slightly.
9
9. Just before serving, stir in chopped clams, crumbled bacon and parsley. Heat through.
10
10. Ladle into bowls, top with oyster crackers and serve piping hot.