My Favorite New England Clam Chowder

• 8 slices bacon, chopped
• 1 medium onion, chopped
• 2 celery ribs, diced
• 1/2 cup Chardonnay wine or 1/2 cup other dry white wine
• 1 cup whipping cream (35%)
• 1 cup milk
• 2 (5 ounce) cans clams (reserve juice or nectar)
• 2 large bay leaves
• 1 teaspoon thyme leaves
• 2 -3 cups baking potatoes, peeled and 1/2 inch diced
• 1 cup canned unsweetened evaporated milk
• 1/4 cup fresh parsley, chopped
• coarse salt
• freshly cracked black pepper

1. Brown the bacon until crisp in a thick-bottomed soup pot.
2. Pour off half the fat.
3. Add the onions and celery with a splash of water and saute for a few minutes until soft.
4. Add the white wine, cream, milk, and the juice/nectar.
5. Add bay leaves, thyme, and the diced potatoes.
6. Bring the mixture to a SLOW simmer.
7. Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
8. Add the reserved clam meat, evaporated milk and parsley.
9. Bring back to a slow simmer.
10. Taste the chowder and add enough salt and pepper to season it.
11. Serve with your favorite crusty rolls or biscuits!
12. Hint- This chowder can be made a day or two in advance and reheated prior to serving. Its flavor actually benefits from resting in the refrigerator overnight.

bacon, onion, celery, chardonnay wine, whipping cream, milk, bay leaves, thyme, baking potatoes, milk, fresh parsley, salt, freshly cracked black pepper

Taken from www.food.com/recipe/my-favorite-new-england-clam-chowder-287999 (may not work)