Taft Street Clam ChowderFeatured by Taft Street Winery in the Gold Wine Club.
1 pint shucked clams or 13 oz. minced clams
4 ounces bacon, diced
2 potatoes, peeled & diced
1/2 cup chopped onion
1/2 cup chopped celery
2 1/2 cups milk
1/2 cup cream
3 Tbs. flour
1/2 tsp. Worcestershire sauce
1/2 tsp. saffron threads
salt & pepper to taste
Drain clams and reserve liquid. Add enough water to liquid to measure 2 cups. Set aside.
In a saucepan, crisp the bacon, dice, and set aside. Add the reserved liquid, potatoes, onion, and celery to the fat in the saucepan. Cook about 15 minutes. Stir in the clams, and add 2 cups of milk and cream. Stir the remaining 1/2 cup of milk into flour, and then stir into the chowder. Cook about 2 minutes.
Add the Worcestershire sauce, saffron, salt and pepper. Sprinkle the bacon on top. Serve and enjoy!