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 saute 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 leaves, 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 evaporated milk and the parsley.

Bring back to heat.

Taste the chowder and add enough salt and pepper to season it.

Chef Michael Smith

30

8 slices of bacon, chopped

1 medium cooking onion, chopped

2 celery stalks, diced

1/2 cup chardonnay or other white wine

1 cup whipping (35%) cream

1 cup milk

2×5 oz cans clam meat

2 large bay leaves

1 tsp fresh thyme leaves

1 cup grated baking potato, peeled

1 can (8.5 oz. / 250 ml) unsweetened evaporated milk

1/4 cup chopped flat-leaf parsley

Coarse salt and freshly cracked black pepper