Gourmet au Bay Clam Chowder

Ingredients

36 baby Manila clams

2 Tbsp unsalted butter

1/4 pound bacon or salted pork

4 chopped green onions

3 large Yukon gold potato

1/2 cup dry white wine

3 sprigs flat leaf parsley

1 bay leaf

ground pepper corn

1 tbsp flour

3 cups milk

Directions

1) In Dutch oven steam clams in 4 cups of water until open. Remove clams from shell & set aside, reserve liquid

2) Rinse pot return to stove. Add 1/2 the butter on low heat. Add bacon or pork, stirring occasionally until brown. 5-7 min. Remove meat from pot.

3) stir in potatoes and wine until potatoes start to soften. Add green onions until soft, not brown. Add reserved liquid just to cover potatoes. Add parsley and bay leaf.

4) Partially cover pot, simmer 10 minutes until potatoes are tender. Meanwhile, chop clams and bacon.

5) Melt remaining butter in a separate pan, add flour to make roux. Warm the milk and add to roux. Stir to thicken. Add roux, clams, meat, & cracked pepper to potatoes. Simmer (do not boil).

6) Remove from heat. Remove parsley and bay leaf. Let sit so flavors marry. Re-heat to serve. Garnish.