Whole clams are often served deep fried but this whole clam chowder is a delicious alternative, we’ve kept the ingredients simple but flavorful, letting that delicious clam flavor shine through! Thanks to Logan’s Daily Catch for their wonderful partnership.
1/2 tsp Hot Under the Kilt Acadian Cajun seasoning, substitute Old Bay
4cups chicken broth
Add the potatoes to a pot, add the bay leaf and salt and pepper. Cover with water and bring to a boil. Cook until fork tender, remove the potatoes from the water, set the cooking water aside. Mash half the potatoes.
Place the butter, olive oil and bacon into a heavy bottomed soup pot, cook until the bacon renders its fat.
Add the onions, carrots, celery, thyme, salt, pepper and Hot Under the Kilt and sauté until the vegetables begin to soften.
Once the vegetables, are softened deglaze with the white wine.
Add the clams and cook for 2-3 minutes.
Add the mashed potatoes, diced potatoes and the potato liquid.
Add the chicken stock.
Bring the liquid to a boil, reduce to a simmer and add the cream, heat through and serve.