Enjoy traditional holiday chowder

Every Christmas Eve, my mother-in-law makes clam chowder. Since I'm writing this recipe on Christmas Eve, I decided to share the recipe with you.

CLAM CHOWDER

Ingredients

1 cup chopped bacon

1 cup chopped onion

1⁄2 cup chopped carrot

1⁄2 cup chopped celery

1 teaspoon chopped garlic

2 bay leaves

1 cup white wine

2 cups diced potatoes

2 cups clam juice

1-1⁄2 cups clams

2 cups heavy cream (nobody said it was a healthy soup)

Salt and pepper, to taste

Putting it together

In a large pot over medium heat, add the bacon and cook until crispy. Add the onion, carrot and celery and cook until golden brown. Add the garlic, bay leaves and wine and cook for about three minutes, or until most of the wine has evaporated.

Turn the heat to low, add the potatoes and clam juice and cook for about 30 minutes. Add the cream and cook until the chowder thickens to the consistency that you want. Add the clams and cook for about one minute to heat through. Adjust seasoning by adding some pepper and salt, if needed.

Turn the heat off and let the chowder rest for a few minutes before serving. If you like, you can top the chowder with some fresh green onions and serve with sourdough bread on the side and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.