The perfect day for CLAM CHOWDER

This morning I woke up to drizzle outside and now that it is finally fall in Kansas, this means soup!  Looking for input, I asked my husband what soup I should make today and he immediately said chowder.  I have been wanting to make chowder for a while but it just doesn't feel right when it's over 80 degrees outside.  Today, is the perfect rainy, cool fall day.

I love clam chowder.  It is probably my most favorite soup meal.  Growing up in Washington, we had access to fresh clams and good clam chowder everywhere.  Here in Kansas....not so much.  I can name one restaurant that serves good chowder and I can name many who serve something they call clam chowder but is really more like bacon potato soup.

So, if I want good clam chowder, I have to make it.  Rarely do I have access to fresh clams which really make all the difference.  Back home I would have used fresh razor clams dug from the ocean beaches.  Here in Kansas I have two choices, I could buy them online to be shipped at completely unaffordable prices or I can buy canned or sometimes frozen clams in the grocery store.  Today, I use canned.

Sandy's Clam Chowder:
Serves 4

3 slices thick cut bacon
1 medium yellow onion, diced
1 stalk celery, diced
3 tbsp fresh chopped parsley
1 tbsp fresh thyme
2 yellow potatoes peeled and diced
1/2 cup shredded carrots (I buy these already shredded from the grocery store)
16 oz seafood stock
1 10oz can baby clams with liquid
2 6.3oz can chopped clams with liquid
16 oz half and half
1/2 cup white wine (I used a 2016 Funk Zone White Blend)
1/3 cup each of four and butter for thickening
1 tsp salt
1 tsp pepper

I start by cutting the bacon up into bits with my kitchen scissors and sauteing in a medium size pot.  Once the bacon fat starts to melt, I add the onions and celery sauteing until soft and the bacon cooked.  Next add the parsley, thyme, diced potatoes and carrots, cover with the seafood stock cooking until potatoes are soft.  In a small saute pan on low heat, start your butter and flour roux.  Add the clams with liquid to the chowder base and once roux is ready, add a small amount of seafood stock to loosen up the roux and then add to your chowder base to thicken.  Lastly, add the salt and pepper, wine and half and half.  Slowly bring to a low boil but don't boil too long...you don't want to curdle your milk, take off heat and let set for at least an hour to develop the flavor.  Once you are ready to serve, heat chowder back up to desired temperature.