Here is our own special Coudersport version. We're big on using
ingredients available in a little mountain town. Same results. Try it.
2 cans of chopped clams
1 cup of white wine
1/8-pound (3 long strips) of bacon, diced
2 tablespoons of butter
1 medium onion, diced
2 teaspoons of minced garlic
2 stalks of celery, diced
1 teaspoon of dry thyme
1 pound of potatoes, diced
1 1/2 cups of heavy cream
Parsley or chives for garnish

Heat a heavy bottom pot over medium heat and add bacon, cook until
golden brown. Add the butter, onions, garlic, celery and thyme, and
sauté. Continue cooking, stirring occasionally until softened but not
browned.

Add the potatoes and the white wine, which should cover the potatoes
completely. Bring this to a boil until the soup begins to thicken. Stir and
break up some of the potatoes to release the natural starch and thicken
the soup.

Remove the pot from the heat and stir in the clams and cream. Salt and
pepper to taste. Letting stand covered for an hour will bring the flavors
together. When ready to serve, reheat the chowder over low heat, but
don't let it boil. Ladle the chowder into cups or bowls. Garnish it with
parsley or chives. Serves four.
or go back to the
New York method
Serve with fresh Cornbread
The Soup Chef presents ...
Clam Chowder
at The Fatted Café
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