Ingredients:
12 oz. canned clams with liquid,
1 medium onion, finely chopped,
1 carrot, chopped,
4 medium potatoes, peeled and diced,
1 1/2 cups warm water,
1 cup half-half,
1/3 cup dry white wine,
2 strips bacon, chopped,
2 tbsp. butter,
1 tbsp. chopped parsley,
salt and pepper to taste.
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Recipe: Sauté onion, bacon and carrot in the butter for 3 minutes. Add liquid from claims, diced potatoes, water and white wine and bring to a boil. Reduce temperature and simmer until potatoes and carrots are tender. Add clams, half-half, and season to taste with salt and pepper. Bring to a boil and cook for about 5 minutes more, stirring occasionally. Sprinkle the clam chowder with fresh parsley before serving.
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