- 8oz Bacon
- ¾ cup butter
- 1 cup diced celery
- 1 cup diced onion
- ¾ cup flour
- 12 cups clam nectar
- 1 ½ cup peeled & diced white potato
- 3 tins baby clams
- 1 cup 35% cream
In a pot, cook bacon on medium heat until cooked through. Add butter, celery & onion and cook on medium heat until vegetables are translucent.
Add flour and cook to a blonde roux. Add clam nectar in small amounts whisking constantly to break up any clumps.
Once all clam juice is incorporated, add baby clams with their nectar and the potatoes.
Bring to a boil then reduce to simmer. Stir occasionally and simmer until potatoes are tender and the chowder has thickened.
Remove from heat and add cream. Season well with salt and white pepper.
COVE BAR & RESTAURANT
49 Bronte Road, Oakville