Lance’s Clam Chowder
A rich, delicious clam chowder recipe that uses only stock and wine for broth.
Servings Prep Time
6 10minutes
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
6 10minutes
Cook Time Passive Time
10minutes 1hour
Ingredients
Instructions
  1. Heat olive oil in a big pot. Add onions + celery + bacon to cook for a few minutes.
  2. Add clam juice + evaporated milk + cream + potatoes. Let it boil for a minute or two.
  3. Add thyme + bay leaves + wine. Boil for a couple of minutes.
  4. Add beef stock. Boil for 30 minutes then simmer for another 30 minutes.
  5. Use a hand blender or food processor to blend the chowder till smooth.
  6. Put the pot back on the stove. Add clam meat and dill, and mussels (optional). Simmer for a few minutes.
  7. Serve with cracked black pepper.