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Homemade Clam Chowder


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Ingredients

  • 3 strips of bacon
  • 3 tbsp butter
  • 1 2/3 cups yellow onions, chopped finely
  • 1 cup celery, chopped (this is about 3 ribs)
  • 3 cloves garlic, minced
  • 3 tbsps all purpose flour
  • 4 springs fresh thyme
  • Pinch of cayenne pepper
  • 2 bay leaves
  • 3 cups water
  • 3 lbs white potatoes, peeled and cubed
  • 2 cups heavy cream
  • Salt, to taste
  • Pepper, to taste
  • ½ tbsp Worcestershire sauce
  • 10 oz. canned whole baby clams, drain and reserve the liquid from the can/s

Instructions

  1. In a large Dutch oven cook the strips of bacon until crisp. Remove from the pot and place on a paper towel to drain and set aside.
  2. Drain all but 1 tbsp of bacon fat from the pot.
  3. Add butter to the pot and cook onions, garlic and celery on medium heat until softened. About 10 minutes.
  4. Add thyme, bay leaves, cayenne and all purpose flour. Using a whisk, combine so there are no lumps.
  5. Add the water and the reserved liquid from the clams. Combine and bring to a boil.
  6. Add cubed potatoes. Reduce heat to medium and cook until softened. You can check the doneness of the potatoes by jabbing them with a fork.
  7. Add the cream and combine.
  8. Remove 1 ½ cups of the soup, placing it into a blender. Blend until smooth and add it back to the soup. NOTE: You can also do this by sticking a hand blender into the chowder and pulsing a couple times or you can even mash some of the potatoes with a fork in the pot. This is an important step in creating the creamy texture of the chowder.
  9. Next, add the baby clams to the chowder. Cook on low for about 10 minutes.
  10. Add Worcestershire sauce and season with salt and pepper to taste. Combine and let cook for a couple more minutes.
  11. Crumble the reserved bacon over the top of each serving. Serve hot and enjoy! 🙂

  • Category: Soups and Stews