Even here in Hawaii we get a chilly day, this chowder is sure to warm you up.
Serves 4 -6
3 pounds manila clams, cleaned
1 cup sherry (not cooking the real stuff)
4 slices uncured bacon, cut in to 1 inch pieces
2 tablespoons butter
3 celery ribs, diced
1 medium white onion chopped (about 1 cup)
3 cups Yukon gold potatoes, diced
2 cups corn, freshly shucked or frozen
2 cups half and half
1 teaspoon thyme
Place clams and sherry in a pan over high heat, steam until clams just pop open. Strain clams reserving cooking liquor. Remove clams from shell. Strain liquor through cheese cloth.
Saute bacon until crisp, add butter, celery, onion. Cook until translucent. Add potatoes, corn, half and half, cooking liquor, salt, pepper and thyme. Cook for about ten minutes until potatoes are fork tender. Add clams. Serve warm.
