Give clam chowder a summertime spin with this cool version! A bowl of chilled clam chowder makes a delicious warm weather lunch or light supper.
- 4 slices thick cut bacon, chopped
- 12 littleneck clams
- 2 shallots, peeled and chopped
- 2 cups clam juice
- 1 cup white wine
- 2 Yukon Gold potatoes, peeled and cut into 1 inch chunks
- 2 stalks celery, cut into 1 inch pieces
- Two 6.5 oz cans chopped clams
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Place 1/2 cup water and 1/2 cup white wine in a deep skillet and bring to a simmer. Add clams, cover and cook over medium high heat until the shells are open (discard any that don’t open). Cool and remove clam meat and keep in refrigerator until ready to use. Discard the cooking liquid.
- Wipe out the skillet and cook the bacon until it is done to your liking. Remove with slotted spoon and drain on paper towels. Set aside until ready to use (I usually pop it in the fridge and take it out an hour or so before serving the soup).
- Cook the shallots in the bacon drippings over medium heat until soft, about five minutes. Add clam juice, remaining wine and potatoes. Simmer until the potatoes are tender, about 20 minutes.
- Add canned clams and Old Bay and simmer for another 2-3 minutes. Add cream and simmer for another 2 minutes. Season to taste with salt and pepper. Cool for about 10-15 minutes.
- If you like your soup a little bit chunky, scoop about about a cup of the solids, then puree the rest with an immersion blender or in your food processor (and if you like it smooth, puree the whole thing!). Return the solids to the soup and refrigerate for at least 3 hours. Put the bowls you are serving it in into the fridge as well.
- When ready to serve, stir in the clams from the shells, ladle soup into the chilled bowls, garnish with bacon and parsley and another grinding of fresh pepper and serve at once!