Clam chowder travels well. Using canned ingredients, it can be just as easily enjoyed in landlocked Atlanta as in briny Portland, Maine.
New England Clam Chowder
2 6 1/2 ounce cans clam meat, chopped
1 pound red potatoes, halved and quartered
1 12 1/2 ounce can evaporated milk
1 10 1/2 ounce can cream of celery soup
10 1/2 ounces fish stock
10 1/2 ounces whole milk
1 medium white onion
3 slices bacon
2 ounces cooking sherry
3 bay leaves, torn
1 teaspoon dried thyme
Salt and pepper to taste
Prep time: 30 minutes
Total time: 45 minutes
Drain clams and reserve clam liquid.
In dutch oven or large, heavy-bottomed cooking pot, fry bacon over medium-high heat until crisp. Remove bacon. Place on paper towels to absorb excess grease, leaving liberal coating of bacon fat in bottom of pot.
Add onions and celery. Sautee onions until soft, about five minutes. Add thyme and bay leaves and stir until aromatic, about two minutes.
Add potatoes along with milk, cream of celery, fish broth and clam liquid. Bring contents to boil and simmer until potatoes are tender, about 15 minutes.
Add clam meat and cooking sherry. Stirring slowly, simmer over low heat for about five minutes. Garnish with crumbled bacon bits set aside from step two. Serve hot.