Clam Chowder

  • 45 m
  • ·
  • 8 Servings
  • ·
  • Print


- 8 Servings +


In a large pot cook bacon over medium heat, until the fat is rendered. Add onions and celery, cook until translucent.

Add carrots, potatoes, garlic and thyme, cook for 3 – 5 minutes. Season with salt and pepper. Deglaze pan with white wine, scraping any brown bits from the bottom of the pan.

When the wine has reduced by half, add the clam juice, bring to a simmer and then reduce heat to medium low. Cook until potatoes and carrots are tender, 14 – 16 minutes.

Add clams and cook for 10 minutes. When the clams begin to open, add the cream and reduce the heat to low. Simmer for 10 – 15 minutes. Stir in butter. Season with salt and pepper.

Ladle into serving bowls and garnish with chives.