Categories: Chowder, Soups, Stews
Ingredients
- 1 1/2 pints shucked clams or three 6.5-ounce cans minced clams
- 6 slices bacon, halved crosswise
- 1 1/2 cups chopped onions (3 medium)
- 3/4 cup finely chopped celery (3 stalks)
- 1/2 cup dry white wine
- 3 cups chopped, peeled potatoes (3 large)
- 2 teaspoons instant chicken bouillon granules
- 1 1/2 teaspoons snipped fresh thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 cups milk
- 1 1/2 cups whipping cream
- 3 tablespoons all-purpose flour
- 3/4 cup shredded Parmigiano-Reggiano cheese or Parmesan cheese (3 ounces)
- Snipped fresh Italian (flat-leaf) parsley (optional)
- Shredded Parmigiano-Reggiano cheese or Parmesan cheese (optional)
Directions
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If using, chop fresh clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving the juice.) If necessary, add enough water to the reserved clam juice to make 1-1/2 cups total liquid; set aside.
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In a 4-quart Dutch oven cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in pan. Drain bacon on paper towels; crumble bacon and set aside. Add onions and celery to bacon drippings; cook and stir over medium heat until tender.
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Stir in wine; bring to boiling. Boil gently, uncovered, for 2 to 3 minutes. Stir the reserved clam juice, potatoes, bouillon granules, thyme, black pepper, and crushed red pepper into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against side of pan.
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In a medium bowl stir together milk, whipping cream, and flour; add to potato mixture. Bring to a simmer; cook and stir until slightly thickened. Stir in clams and the 3/4 cup cheese. Reduce heat. Cook and stir for 1 to 2 minutes more or until heated through and cheese is melted. Sprinkle each serving with crumbled bacon and, if desired, parsley and additional cheese.