New England Clam Chowder

By Quintland

Ingredients

• 2 Cans Baby Clams
• 2 Cans Chicken Broth
• 1 Tsp Thyme
• 1 Tsp Celery Salt
• 1 Tsp Paprika
• 1 Tsp Ground Pepper
• 2 Lg Potatoes, Diced
• 2 Lg Onions
• 5 Slices Bacon
• 1/2 Cup Dry White Wine
• 2-3 Cups Milk (use cream, whole milk or 2%)
• 1 Tsp Curry Powder
• Pinch of Cayenne Pepper

Details

Servings 8

Preparation

Step 1

1. Pour clam nectar into saucepan and heat.
2. Add chicken broth, thyme, celery salt, paprika and ground pepper, diced potatoes and simmer.
3. Chop onion and bacon.
4. If clams have necks, chop and cook gently with bacon, onions and butter.
5. When onions are soft, place skillet contents into saucepan with nectar.
6. Add wine and simmer (not boil) until potatoes are soft.
7. When potatoes are soft, add whole clams and stir in milk.
8. Add couple of pinches of cayenne and curry powder.
9. You don't have to do this, but its better if you chill overnight and then reheat.