Clam Chowder

Recipe Description

A good tasty extended Canadian appetizer for any moment of the day, ofcourse depending on how much wine you'd like to use. The recipe below is for 4 servings and can be done with basic cooking skills.


  • 8 slices bacon (breakfast bacon, streaky bacon)
  • 1 medium onion, chopped
  • 2 celery stalks, diced
  • 125 mL Chardonnay (or comparable white wine)
  • 250 mL heavy cream
  • 250 mL milk
  • 2 cans clams|clam meat (approx. 150 g)
  • 2 large bay leaf|bay leaves
  • 15 mL fresh thyme
  • 250 g grated raw potato
  • 400 mL unsweetened sweetened condensed milk|condensed milk
  • 50 g fresh Italian parsley, chopped
  • salt and pepper to taste


  1. In heavy-bottomed saucepan, cook bacon until crispy, then drain off half the melted fat.
  2. Add onions and celery with a dash of water and sauté several minutes. Drain clams and set juice aside.
  3. Add wine, cream, milk and clam juice, then bay leaf|bay leaves, thyme and grated potato. Slowly bring mixture to boil and continue cooking 15 minutes at low heat, until potatoes are soft and soup has thickened.
  4. Remove pot from heat.
  5. Add clam meat, sweetened condensed milk|condensed milk and parsley and warm again.
  6. Season to taste with salt and pepper and serve hot immediately.
This article uses material from the "Clam Chowder" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License