The Lowcountry Anglers Fishing Club

New England Clam Chowder

• 5 lbs. (approximately 18) large Cherrystone clams, steamed and chopped
• 6 slices of bacon, cooked and crumbled
• 4 medium baking potatoes, chopped in 1/2" cubes
• 1 large onion, minced
• 1-1/2 Tbsp. garlic, minced
• 1/2 cup water retained from steaming clams
• 1 cup clam juice
• 1/2 cup dry white cooking wine
• 1 tsp. fresh thyme
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1 cup 2% milk
• 1 cup heavy cream
• 1 Tbsp. butter
• 1 Tbsp. fresh parsley, chopped
• Oyster crackers

PREPARATION:

1. Place clams in just enough water to cover, and steam until they open, approximately 15 minutes.

2. Save 1/2 cup of the water in which clams were steamed. Allow clams to cool, remove from shells and chop.

3. In a large frying pan, cook bacon until crisp.

4. Remove bacon from pan and drain on paper towel. Crumble when cool.

5. Reserve bacon grease in frying pan. Add potatoes to pan and cook over medium heat for 5 minutes. Add onion and garlic and cook for an additional 3 minutes.

6. Transfer contents of frying pan to a large soup pot. Add chopped clams, clam water, clam juice and white wine and cook over medium heat until potatoes are tender, approximately 15 minutes.

7. Stir in thyme, salt and pepper.

8. Reduce heat to low and gradually add milk, then heavy cream, stirring frequently until chowder begins to thicken slightly.

9. Just before serving, stir in crumbled bacon and parsley.

10. Ladle into bowls, top with oyster crackers and serve piping hot.