Made with only the freshest, local ingredients, Sanderlings at Seascape Beach Resort in Northern Califonia brings us this classic version of clam chowder. The clams, potatoes and bacon make this a is hearty appetizer that’s rich with flavor and award-winning!

Servings: 6
Cook Time: 30 minutes
Pair With: A California Chardonnay, like the Manzoni Santa Lucia Highlands Chardonnay.

INGREDIENTS:

• 1 onion, chopped
• 1 celery stick, chopped
• 1 strip bacon, diced
• 1 oz. butter
• 2 oz. flour
• Sprinkle of chipotle pepper
• 1 cup heavy cream
• 4 cups clam juice
• 1 red potato, 1/4″ dice
• 1 teaspoon fresh thyme
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon white pepper
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1 bay leaf
• 4 cups of chopped clams (4 lb washed whole clams)
• 1 teaspoon Worcestershire sauce
• Dash of Tabasco sauce

DIRECTIONS:

In a heavy soup pot, add butter, render bacon to a crisp. Add flour.

Cook slowly, stirring for 5 minutes. Add clam juice, cook until smooth.

Slowly stir in cream. Blanch potatoes separately in boiling water for 1 minute. Add herbs, seasonings, clams and potatoes.

Adjust seasonings to taste. Enjoy the creamy texture of this flavorful soup—a perfect way to warm the heart and stomach!