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1. Steam the clams in a pot of water for 15 minutes, or until they open.
2. Reserve 1/2 cup of the cooking liquid.
3. Cool the clams then remove them from the shells and roughly chop.
4. Cook, crisp and crumble the bacon in a large frying pan.
5. Drain on paper towel lined plates.
6. Reserve the bacon grease.
7. Add the potatoes to the pan and sauté for 5 minutes.
8. Add the garlic and onion and sauté for an additional 3 minutes.
9. Transfer the mixture to a large soup pot.
10. Add the chopped clams, clam water, clam juice and white wine and stir well.
11. Cook over medium heat for 15 minutes or until the potatoes are tender.
12. Stir in the thyme, salt and pepper.
13. Reduce heat to low and gradually add milk, then heavy cream, stirring frequently until chowder begins to thicken slightly.
14. Add the bacon and parsley, right before you are ready to serve.
15. Top with oyster crackers and serve hot.
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