Year after year our guests come to Village Feast to enjoy this chowder. There are many ways to make traditional seafood chowder. This is my go-to recipe because it features easy to find ingredients, it’s simple and can be made a day or two ahead. Did I mention it tastes fantastic?
ingredients
directions
Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half of the fat. Add the onions and celery with a splash of water and sauté for a few minutes until soft.
Add the white wine, the cream, the milk and only the juice from the clams. (Reserve the meat) Add the bay leaf, the thyme and the grated potato and bring the mixture to a slow simmer. Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
Add the reserved clam meat, the fish, the evaporated milk and the parsley. Bring back to heat. Taste the chowder and add enough salt and pepper to season it. Serve immediately with your favourite biscuits!