Clam Chowder Recipe
Homemade clam chowder is easy and a real treat. It's creamy, but light and so satisfying. This creamy clam chowder recipe is loaded with tender clams, silky potatoes and crunchy bacon.
Ingredients:
- 15 slices lean bacon cut into 1/2″ strips
- 5 medium carrots sliced into thin rings or half rings
- 5 celery ribs finely diced
- 2.5 small onion finely diced
- 10 Tbsp all-purpose flour
- 5 cups low sodium chicken broth or stock
- 2.5 cup chopped clams with their juice from 2 (6.5 oz) cans
- 2.5 bay leaf
- 3.75 tsp Worcestershire sauce
- 1.25 tsp Tabasco sauce
- 1.25 tsp dried thyme
- 3.75 tsp salt and 1/4 tsp black pepper or to taste
- 3.75 lbs 6 medium potatoes (yukon gold or russet), peeled
- 5 cups milk any kind
- 2.5 cup whipping cream or heavy whipping cream
Instructions:
- Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
- Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
- Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.
- While soup is heating up, chop potatoes into bite-sized pieces about 1/4″ thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.
- Enjoy!
Source: natashaskitchen.com
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