8 slices of bacon, chopped
1 medium cooking onion
2 celery stalks, diced
1/2 cup dry Riesling or other white wine
1 cup cream ( can be half and half)
1 cup milk
2 15oz cans clams, drained, chopped and juice reserved
2 large bay leaves
1 tsp fresh thyme
1 cup grated baking potato
1 can unsweetened evaporated milk
1/2 cup chopped flat leaf parsley
Salt and pepper
Brown the bacon until crisp in a thick bottomed soup pot. Pour off half the fat. Add onions and celery with a splash of water and sauté for a few minutes until soft.
Add the white wine, cream, milk and the juice from the clams (reserve the actual clams for the end so the don’t toughen). Add the bay leaves, thyme and grated potato.
Bring the mixture to a slow simmer. Continue simmering for fifteen minutes until the grated potato softens, releasing its starches and thickening the chowder base. Add the reserved clam meat, evaporated milk and parsley. Bring back to heat. Taste the chowder and add enough salt and pepper to season it. Serve immediately with you favorite biscuits.