New England Clam ChowderA featured Wine Club recipe for Lucas & Lewellen Vineyards - Toccata Wines.
A creamy and warm soup with hints of bacon and onion that is ideal for any day of the week. Try pairing it with a glass of Chardonnay.Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 45 Minutes
• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 tsp. salt
• Ground black pepper to taste
• 3 cups half-and-half
• 3 Tbs. butter
• 2 (10 oz.) cans minced clams
• 2 Tbs. flour
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp. Add onions, and cook 5 minutes. Stirn in water and potatoes, and season with salt and pepper. Bring to a boil, and cook, covered, for 20 minutes, or until potatoes are fork tender.
Pour in half and half, and add butter. Stir clams, clam liquid, and our into the soup. Cook uncovered for about 5 minutes, or until heated through. Do not allow to boil. Serve with crusty sourdough bread.
Recipe provided by Lucas & Lewellen Vineyards.