Lance’s Clam Chowder
A rich, delicious clam chowder recipe that uses only stock and wine for broth.
Servings
Prep Time
6
10
minutes
Cook Time
Passive Time
10
minutes
1
hour
Servings
Prep Time
6
10
minutes
Cook Time
Passive Time
10
minutes
1
hour
Ingredients
2
tbsp
olive oil
3
medium
onions
chopped
6
stalks
celery
chopped
5
streaky bacon
chopped
2 – 3
cans
clams
in own juice, approx 284g each
2
cans
evaporated milk
approx 400g each
1
jar
heavy cream
approx 300g
2
medium
potatoes
floury, peeled, chopped
1
bottle
dry white wine
1
handful
thyme
(fresh)
1
handful
dill
(fresh)
3
dried
bay leaves
1
litre
beef stock
salt reduced/ low sodium
Instructions
Heat olive oil in a big pot. Add onions + celery + bacon to cook for a few minutes.
Add clam juice + evaporated milk + cream + potatoes. Let it boil for a minute or two.
Add thyme + bay leaves + wine. Boil for a couple of minutes.
Add beef stock. Boil for 30 minutes then simmer for another 30 minutes.
Use a hand blender or food processor to blend the chowder till smooth.
Put the pot back on the stove. Add clam meat and dill, and mussels (optional). Simmer for a few minutes.
Serve with cracked black pepper.
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