Recipe

My Favourite Clam Chowder Chef Michael Smith Recipe

	Je_suis_cindy / All my dishes 1 month, 3 weeks ago I love Chef Michael Smith's recipes. This one comes from his Food Network show called Chef at Home which features everyday cooking with a bit of "chefly" pizzazz. I am not one who normally likes to cook with evaporated milk but it works very nicely i... More Prep:15m Cook:40m Servings:46	Je_suis_cin
	clam seafood colorful easy

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Fans

choclytcan

valinkenmo

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

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.

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.

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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Comments

choclytcandy 1 month, 3 weeks ago said:
This sounds great.

valinkenmore 1 month, 3 weeks ago said:
Wonderful recipe! This is the one I have been looking for a long time - no cubed potatoes, grated potatoes used to basically thicken the chowder. Thanks you so much - made my day!
Valerie

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