New England Clam and Corn Chowder
Ingredients:
- 2 8-ounce bottles clam juice
- 1/2 pound red skin potatoes, cut into 1/2-inch pieces
- 2 slices apple wood smoked bacon, finely chopped
- 1 small onion, chopped
- 2 celery stalks with leaves, chopped
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme
- 2 bay leaves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup Bodega Elena De Mendoza Chardonnay, optional
- 3 cups half and half
- 1 cup corn kernels, from 2 ears of fresh corn
- 1 pound chopped fresh clams, drained, juices reserved
- 2 tablespoons chopped parsley
- Soft dinner rolls or crackers, optional
Method:
1. Place clam juice and potatoes in large saucepan and boil over high heat, until just tender, about 10 minutes. Remove from heat, but do not drain.2. Place bacon in a large pot over medium low heat and cook, stirring occasionally until the bacon begins to brown, about 7 minutes. Using a slotted spoon remove bacon and drain on paper towels. Add onions, celery, garlic, thyme and bay leaves to the bacon fat and cook until the vegetables soften, about 5 minutes.
3. Add butter, allow to melt then stir in flour and cook until the mixture becomes slightly thick and pasty, about 2 minutes. Add 1/2 cup chardonnay (optional), stir until smooth. Add potato mixture and liquid, half and half, 1 cup water and corn. Simmer chowder; stirring frequently, about 5 minutes. Add the clam and their juices, reserved bacon and parsley and season with salt and pepper to taste. Simmer chowder; stirring frequently, until the clams are just cooked, about 5 minutes more. Serve with soft rolls or crackers on the side, optional.
Serves: 6
Active Time: 35 minutes
Total Time: 45 minutes