Recipe courtesy of Michael Smith, Host of Chef at Large.
There are many ways to make a traditional clam chowder and just as many stories about its true origins. The best recipes are always the simplest and this is my favourite for chowder. It’s the one I make at home. It features classic easy-to-find ingredients; it’s a cinch to make, and best of all it tastes great!
Timing Hints: The chowder can be made a day or two in advance and reheated prior to serving. Its flavour actually benefits from resting overnight.
Yield is 4 servings with seconds
ingredients
directions
Brown the bacon until crisp in a thick-bottomed soup pot.
Pour off half of 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, the thyme, and the grated potato and bring the 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!