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Winter Worthy Clam Chowder

Ingredients

  • 4 slices bacon diced and fried until crisp, for garnish
  • 2 Tbsp. butter
  • 2 cloves garlic minced
  • 1 cup onion finely minced
  • 1/2 tsp.dried thyme leaves
  • 3 Tbsp. all purpose flour
  • 1 c. milk
  • 1 c. chicken stock or vegetable
  • 1 bottle clam juice
  • 2- 6.5 cans chopped clams reserve juice
  • 1 large can whole clams reserve juice
  • 1 bay leaf
  • 3-4 c. chopped russet potatoes peeled
  • 1 c. Half and Half
  • salt and pepper to taste
  • 2 Tbsp. chopped fresh parsley for garnish
  • finely grated cheddar for garnish
  • very thinly sliced green onion optional garnish

Instructions

  1. In a large soup pot fry the bacon util brown and crispy, about 6-8 minutes. Drain on paper towels. Put one tablespoon of the bacon fat back in soup pot and add the garlic and onions, cook on medium heat until the onions are translucent, 2-3 minutes. Add in the thyme and stir until fragrant, 1 minute
  2. Whisk in the flour until lightly browned, about 1 minute. You will want to make sure the flour gets brown so you don't have a pasty taste. Slowly whisk in the milk, stock, clam juice from canned clams plus the bottle of clam juice and bay leaf and cook, stirring constantly until thickened about 1-2 minutes.Stir in potatoes.
  3. Bring pot to boil; reduce heat and simmer until potatoes are tender about 12-15 minutes. I like my potatoes cut in about 1/2" dice. Stir in Half & Half and clams until heated, 1-2 minutes; season, to taste, with salt and pepper.
  4. Serve garnished with bacon, parsley, cheese and/or green onions.
  5. We love serve the little oyster crackers with this soup.