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New England Clam Chowder Recipe
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New England Clam Chowder Recipe
Ingredients
  • 1 Tbs unsalted butter
  • 2 leeks chopped
  • 2 cloves of garlic chopped
  • 2 stalks of celery chopped
  • 4 potatoes cubed
  • 1/2 cup Sauvignon Blanc
  • 2 cans of Bar Harbor Chopped Clams
  • 1 bay leaf
  • 2 cups half and half
  • 3 Tbs flour
  • Salt and pepper to taste
  • Fresh chives or parsley and oyster crackers for garnish
Instructions
  1. Sauté leeks, garlic and celery in butter until soft (do not brown)
  2. Add potatoes and wine and cook until soft
  3. Drain clams and reserve juice
  4. Add enough water to the clam juice to equal 2 1/2 cups of liquid
  5. Add clam broth and bay leaf
  6. Simmer for approximately 15 minutes, ensuring potatoes are soft
  7. Combine 1/2 cup half and half with flour
  8. Stir in half and half and clams
  9. Add salt and pepper to taste
  10. Simmer until soup is thickened and heated throughout
  11. Garnish with fresh parsley
  12. Serve with oyster crackers