My Favourite Clam Chowder Chef Michael Smith |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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I love Chef Michael Smith's recipes. I am not one who normally likes to cook with evaporated milk but it works very nicely in this recipe. Read more . As an East Coaster, I have high standards when it comes to seafood recipes. This is a clear winner. Ingredients:
8 slices of bacon, chopped |
1 medium cooking onion, chopped |
2 celery stalks, diced |
2 carrots, diced (my addition) |
1/2 cup of chardonnay or other white wine (substitute chicken stock if you prefer.) |
1 cup of cream (i use 10 percent cream.) |
1 cup of milk |
2 five-ounce cans of clam meat (i use a 500 ml jar of bottled prince edward island bar clams, but i realize not everyone is so fortunate.) |
2 large bay leaves (i think 2 smaller ones or one large bay leaf is sufficient.) |
1 teaspoon of fresh thyme leaves |
1 cup of grated baking potato (i actually use a bit more for a thicker chowder.) |
1 can of unsweetened evaporated milk |
1/4 cup of chopped flat leaf parsley (i do not always have this on hand so often omit it. |
salt and pepper |
Directions:
1. 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 sauté for a few minutes until soft.
2. Add the white wine, cream, milk and the juice from the clams (reserve the actual clams for the end so they don’t toughen). Add the bay leaf, thyme and grated potato; bring the mixture to a slow simmer. Continue simmering for fifteen minutes until the grated potato softens, releasing its starches and thickening the chowder base.
3. Add the reserved clam meat, evaporated milk and parsley. Bring back to heat. Taste the chowder and add enough salt and pepper to season it. Serve immediately with your favourite biscuits!
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