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 10% cream,
1/3 cup dry white wine,
2 strips bacon, chopped,
2 tablespoons butter,
1 tbsp. chopped fresh parsley,
sea salt and pepper to taste.
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, cream, 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. Interesting Info: The New England clam chowder is a milk of cream based chowder, while the Manhattan clam chowder uses tomato for color and flavor.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.