Clam Chowder
This creamy and delicious clam chowder, inspired by a visit to Hawaii, is a bowl of heart warming goodness on a cold and blustery winter day. And best of all, no shucking is required.
Ingredients
- 6 slices thick cut bacon, chopped
- 4 tbs unsalted butter
- 2 celery ribs, chopped
- 2 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 1 tsp fresh thyme, minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 garlic cloves, minced
- ½ cup flour
- 1 lb small Yukon Gold potatoes, medium diced
- 4 cups clam juice
- 4 cans (6½ oz each) chopped clams, reserve the liquid from three cans
- 2 cups half and half
- 2 tbs parsley for garnish, chopped (optional)
Instructions
- Add bacon to a large heavy-bottomed soup pot or a Dutch oven and cook over medium heat, stirring from time to time until crisp. About 7-8 minutes. Remove the bacon with a slotted spoon to a plate lined with a paper towel. Reserve the bacon drippings in the pan.
- Add the butter to the pan. Once melted, add the onion, celery, carrots and thyme. Cook, stirring occasionally until slightly softened, about 10-12 minutes. Add the garlic and cook for another minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 3 minutes. Add the clam juice slowly and whisk until smooth. Bring to a simmer.
- Add the potatoes, salt and pepper. Return to a simmer and stir frequently. This will prevent the flour from sticking to the bottom of the pot. Continue to simmer uncovered for about 20 minutes until the potatoes are slightly softened.
- Add the half and half and clams along with the reserved juice (from three cans). Heat gently for about 5 more minutes just to warm everything through. Adjust salt and pepper to taste. Remove from heat. Serve hot, topped with fresh parsley and reserved bacon.