Classic New England Clam Chowder
Persons
4
Serving Size
1 Bowl
Ingredients
- 1.5 cups Gills’ diced yellow onions
- 1 stick of butter
- 1 thick slice of bacon
- 2 sticks celery
- 2 cloves garlic
- 1 bay leaf
- 1 large sprig of thyme
- 2 tbsp flour
- ½ cup white wine
- 2 cups clam juice
- 2 cups heavy cream
- 1 cup whole milk
- 2 large Yukon Gold potatoes
- 1 cup chopped clams
- salt and pepper to taste
Instructions
- Gather a larger stock pot and melt your butter on medium heat.
- Dice bacon, add to pot and cook it down on medium heat until golden brown.
- Dice celery, combine with diced onion and sauté until translucent.
- Add garlic, bay leaf, thyme and flour to soak up the butter.
- Deglaze the pot with white wine, add clam juice, cream, milk and diced peeled Yukon Gold potatoes.
- Bring all ingredients to a boil, reduce heat to low and let simmer for 1 hour or until potatoes are completely cooked through.
- The longer you cook it the thicker it will get. Once potatoes are soft and chowder is thick, add diced clams, salt and pepper to taste.
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