New England Clam Chowder
Cooking Instructions
- 1
Bring 1 cup of wine and 1 cup of water to a boil in a large pot. Add clams, cover, and cook for five minutes.
- 2
Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer.
- 3
Stain broth through cheesecloth in a metal sieve. Repeat until all sand is removed (I strained mine twice). Add water to broth so that there is 6 cups of liquid. Set aside for now.
- 4
Remove clams from broth and set aside. Discard any that did not open.
- 5
In large pot, cook bacon until crispy. Drain all but two tablespoons of grease.
- 6
Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown.
- 7
Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil.
- 8
Simmer contents until potatoes are tender, about 30 minutes. Mash some of the potatoes against the side of the pot for a thicker consistency of broth.
- 9
Add heavy cream and chopped clams to pot, mix well, cover and remove from heat.
- 10
Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary.
- 11
Serve with a pat of butter and chopped parsley. Enjoy!
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