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Clam Chowder

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Description Edit

A good tasty extended Canadian appetizer for any moment of the day, of course depending on how much wine you'd like to use. The recipe below is for 4 servings and can be done with basic cooking skills.

Ingredients Edit

Directions Edit

  1. In heavy-bottomed saucepan, cook bacon until crispy, then drain off half the melted fat.
  2. Add onions and celery with a dash of water and sauté several minutes. Drain clams and set juice aside.
  3. Add wine, cream, milk and clam juice, then bay leaves, thyme and grated potato. Slowly bring mixture to boil and continue cooking 15 minutes at low heat, until potatoes are soft and soup has thickened.
  4. Remove pot from heat.
  5. Add clam meat, condensed milk and parsley and warm again.
  6. Season to taste with salt and pepper and serve hot immediately.

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