This is the can of clams that I used. There is clam meat and juice inside.
Separate the clams and the juice.
Cut all the ingredients. Cut the carrots into smaller cubes than the potatoes, and if you cut the celery even smaller, it will turn out great when boiled.
Sauté the onions with 3 tablespoons of butter. I used ham, but if you use bacon, sauté to make it crispy, and use that oil to cook the onions. If there is not enough bacon fat, add butter.
When the onions are softened, add the celery, carrots and garlic powder and continue cooking.
Add white wine, and keep on high heat.
Add potatoes and ham, and cook for a bit. Add 4 tablespoons of flour into the pot and continue cooking while stirring to prevent sticking.
Add milk, clam juice and chicken consommé, stirring occasionally. Lower the heat when you start to see movement (Do not let it boil).
This is the chicken consommé I used. It is in granule form.
When the vegetables are 80% cooked, add the clam meat.
When the soup is at the right thickness, add powdered Parmesan cheese. You may also add heavy cream if you like.
Sprinkle your favorite herbs on top and the dish is done! Enjoy with crackers or delicious bread.
Story Behind this Recipe
I live in the New England area and there are many delicious chowder restaurants. I tried to make this chowder taste closest to the restaurant that makes me think, "This place is delicious." I can make this dish quickly whenever I want with canned clams, so it is very easy and economical.
You can taste the strong flavor of wine, so if you do not like wine, use less of it. Usually there are no carrots in New England Clam Chowder, but I used them since I prefer the taste. The soup will be delicious if you add other vegetables you like such as corn. If you have leftovers, you can toss with pasta for a delicious pasta dish.