Creamy, buttery clam chowder is always a crowd-pleaser. Featuring crispy bacon cooked in rich Cabot Creamery Unsalted Butter, soft chunks of Yukon Gold potatoes, leeks, celery, fresh herbs and briny little neck clams, this is one hearty soup you can stretch across seasons and dayparts.
Directions
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ADD butter and bacon to a large soup pot and cook over medium heat, stirring occasionally, until the bacon begins to brown and crisp. Using a slotted spoon, transfer half the bacon to a plate and reserve for garnish.
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ADD the leeks, celery and carrots to the remaining bacon in the pot and cook, stirring, until tender, about 5 minutes. Add garlic and cook for a few more minutes.
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DEGLAZE the pot with the vegetable stock and white wine. Add bay leaves, thyme, potatoes, clam juice and sherry vinegar. Bring to a boil, then reduce to a simmer. Once the potatoes are tender, add the heavy cream, bring the chowder to a boil and turn off the heat. Add the diced clam meat, cover the pot and let it stand for 2 minutes, allowing the clams to cook slowly.
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SERVE in a soup bowl and garnish with bacon and three steamed clams in the shell. (Additional garnish: fresh cracked black pepper, oyster crackers, celery leaf, parsley, hot sauce, heavy cream, garlic oil.)