My Favorite New England Clam Chowder - cooking recipe

Ingredients

8 slices bacon, chopped
1 medium onion, chopped
2 celery ribs, diced
1/2 cup Chardonnay wine or 1/2 cup other dry white wine
1 cup whipping cream (35%)
1 cup milk
2 (5 ounce) cans clams (reserve juice or nectar)
2 large bay leaves
1 teaspoon thyme leaves
2 -3 cups baking potatoes, peeled and 1/2 inch diced
1 cup canned unsweetened evaporated milk
1/4 cup fresh parsley, chopped
coarse salt
freshly cracked black pepper

Preparation

Brown the bacon until crisp in a thick-bottomed soup pot.
Pour off half the fat.
Add the onions and celery with a splash of water and saute for a few minutes until soft.
Add the white wine, cream, milk, and the juice/nectar.
Add bay leaves, thyme, and the diced potatoes.
Bring the mixture to a SLOW simmer.
Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
Add the reserved clam meat, evaporated milk and parsley.
Bring back to a slow simmer.
Taste the chowder and add enough salt and pepper to season it.
Serve with your favorite crusty rolls or biscuits!
Hint- This chowder can be made a day or two in advance and reheated prior to serving. Its flavor actually benefits from resting in the refrigerator overnight.