Maritime Clam Chowder (from Chef at Home by Michael Smith)
4 slices of chopped bacon
A chopped onion
2 chopped celery stalks
A generous splash of any white wine
A cup of heavy cream
A cup of milk
Two 5 oz cans of clam meat
A large unpeeled baking potato
2 bay leaves
3 or 4 sprigs of thyme
A 12 oz can of unsweetened evaporated milk
A sprinkle or two of salt and pepper
A handful of flat leaf parsley leaves
Toss the bacon into a heavy bottomed soup pot with a splash of water. Stir on medium high heat until it crisps nicely. Pour off most of the fat. Add another splash of water to loosen the flavourful bits on the bottom, then add the onion and celery. Saute them for a few minutes until they soften and smell great.
Add the white win, cream, milk and clams. Coarsely grate the potato with a standard box grater and add it along with the bay leaves and thyme. Bring the mixture to a slow simmer, stirring frequently. Turn the heat down a notch or two and continue simmering until the grated potato softens, releasing its starches and thickening the chowder, about 20 minutes.
Add the evaporated milk and continue stirring until it’s heated through. Taste the chowder and season it well with salt and pepper. Stir in the parsley and serve immediately with your favourite biscuits.