The white wine adds character and marries the flavors. Serve with a crisp salad,
roasted vegetables, and a big loaf of
Monkey Bread, especially our Bacon Variation.
step 1In a 5-quart soup pot melt the butter over medium heat.
step 2Add the onions, celery, green bell peppers, garlic, and dried thyme. Sauté until tender.
step 3Add the flour and cook for 3-4 minutes.
step 4Add the wine, clam juice, milk, and heavy cream; stir to combine and bring to a boil.
step 5Reduce to a simmer and add the clams and potatoes. Cook until potatoes are tender (5-10 minutes).
step 6Salt and pepper to taste.
step 7Stir in the 1/4 cup of chopped parsley. For optional garnish, sprinkle with oyster crackers and 1 Tablespoon of chopped parsley and serve.
Note:
For a lighter version, replace the cream with the equivalent amount of milk. You can also remove the flour entirely, or just use less, for a thinner chowder.