Clam Chowder with Sherry

Sherry adds a bit of pizazz to this clam chowder.  The recipe uses canned clams --- and they are perfectly fine.  A good weeknight meal because it can be made in 1/2 hour and uses pantry items.

If you are watching calories, you can substitute 2% evaporated milk for the half'n'half.  

--Barbara

Clam Chowder with Sherry

Serves 4

4 slices of bacon
2 T. unsalted butter
1 large onion, chopped
a bottle of clam juice plus the juice from the canned clams
1 cup dry white wine
4 firm white potatoes, peeled and cut into bite sizes
2 cans clams (one can of chopped and one can of whole)
(best quality you can find -- we use Maine canned clams)
2 t. dried thyme
1 bay leaf
1 t. paprika
few shakes of Tabasco sauce
2 cups half and half
salt and pepper to taste
1/3 cup medium dry sherry (good quality)

In a large stock pot, fry the bacon until crisp,  Remove bacon to paper towels (to drain and crisp them) and set aside.  Remove any extra bacon fat, and leave 2 tablespoons in the pot.

Add the butter to the bacon fat in the pot and heat over medium heat.  Add the chopped onion, and cook, add a pinch of salt, and the bay leaf, and dried spices, stirring occasionally for 10 minutes or so or until translucent but not browned.

Add the clam juice from the bottle and drained from the cans of clams, and the white wine.  Scrape the bits along the side and bottom, then add the potatoes.  Simmer just until the potatoes are tender about 12 minutes if you used very small dice, longer if you go for chunkier potatoes.

Stir in half and half.  Add the clams, remove the bay leaf,  add the Tabasco.  Bring to a very gentle simmer, which will take about 3 to 5 minutes to get there.  Don't boil!  Season with salt and pepper.

Turn off the heat, then stir in the sherry.

Chop the bacon into bits, and add it back into the soup.

Serve with a crusty roll.

---Barbara