Clam Chowder au Vin
- 2 cups diced potato
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ tsp. salt
- 1 cup water
- 1 can condensed Manhattan-style clam chowder
- 1 7½-oz. can minced clams, drained
- 3 tbsps. dry white wine
- ½ cup whipping cream
- 2 tbsps. snipped parsley
In large saucepan, combine first five ingredients. Cook, covered, until potatoes are tender, about 10 minutes; mash slightly. add chowder, milk, clams and wine. Heat, but do not boil. Stir whipped cream into chowder. season with salt and pepper. Sprinkle with parsley. Makes 4 servings.
Optional: you can also add homemade buttered croutons or 1 tsp. steak sauce.
