4-6 strips of bacon
3 cans clams
2 cups diced potatoes
1 1/2 sticks of butter
3/4 cup wheat flour
1 1/2 cups light cream or half and half
1 can evaporated milk (low-fat works)
1 cup chopped celery
1 cup chopped onion
2 Tbsp. red wine vinegar
salt & pepper to taste
a few sprigs of thyme from your herb garden
Drain the juice from the cans of clams into a pot and add the potatoes; cook until potatoes are tender.
Meanwhile, cook the bacon, crumble, and set aside.
Drain most of the bacon grease, then add celery and onion; cook until tender.
In another large skillet, melt butter and slowly add the flour whisking until you have a smooth roux.
Add softened vegetables.
Whisk in cream and evaporated milk slowly; heat through, but do not boil.
Stir in clams just before serving--they don't need much cooking.
Stir in vinegar.
Garnish with thyme.
Options: Toss in some cooked lobster and shrimp to make it a seafood chowder.
Make it a meal: Serve as a main dish with fresh, sourdough bread or as an appetizer ahead of Chicken Chardon (see recipe).
Wine: Chardonnay
