New England Clam Chowder

1. New England Clam Chowder

Dice the yellow onion, celery, and Yukon potato. Chop the bacon into small pieces. Drain and chop the canned clams if not already chopped. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the diced onion and celery to the pot with the bacon fat. Sauté until the vegetables are softened, about 5 minutes. Add the diced Yukon potato and continue to cook for another 2-3 minutes. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Add the clam juice, whole milk, and heavy cream to the pot. Stir to combine. Bring the mixture to a gentle simmer, stirring occasionally. Add the chopped clams and their juice to the pot. Season with ground black pepper and salt to taste. Stir in the crispy bacon pieces. Let the chowder simmer for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together. Stir in the fresh dill just before serving for a burst of herbaceous flavor.

2. Serve the Soup

Ladle the chowder into the 12oz PP soup container. Garnish with additional fresh dill if desired.