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Chardonnay + Monterey Clam Chowder

Whether searching for something soul warming to eat on a cold winter night or a dish to take the edge off a brisk summer evening, a piping hot bowl of Monterey clam chowder is the perfect choice. As you whip up this surprisingly easy soup, pour yourself a glass of District 7 Chardonnay. The wine’s light touch of French oak complements the decadent flavors of the clam chowder while the spritzy, lemon peel notes balance the richness of the dish.

Serves: 6

Total Time: 45 min


  • 4 slices bacon, diced
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ½ tsp dried thyme
  • 3 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 13 oz canned chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half & half
  • Sea salt
  • Freshly ground black pepper
  • 2 tbsp fresh parsley leaves, chopped


  1. Heat a large pot over medium high heat and add chopped bacon. Cook until crispy (6-8 min). Transfer to a lined plate to cool and reserve a tablespoon of the excess bacon grease in the pot.
  2. Melt the butter in the pot with the bacon grease along with the garlic and onion. Stir frequently until the onions are translucent (2-3 min).  Add the thyme and stir until fragrant (1 min).
  3. Stir in the flour until browned (1 min). Slowly add the vegetable stock, milk, reserved clam juice and bay leaf. Stir constantly until the mixture is thickened slightly (1-2 min).
  4. Add the diced potatoes and bring the pot to a boil. Lower the heat to medium-low and let simmer until the potatoes are tender; if the potatoes slide right off a fork, they are done (12-15 min). Add the half & half.
  5. Add the chopped clams and cook through (1-2 min). If the soup is too thick, add half & half until the desired consistency is reached. Season with salt and pepper to taste.
  6. Garnish with chopped bacon and parsley. Serve immediately.

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