Clam Chowder Rating Star

January 3rd, 2017


You've probably seen this recipe floating around the internet especially on Facebook labeled the "Best Clam Chowder", I was intrigued and had to try it.  Although I don't know if I'd call it the Best Clam Chowder, it was pretty good and really simple to make.

  • 8-10 bacon strips, divided

  • 2 Tbsp. butter

  • 2 celery ribs, chopped

  • 1 leek, finely chopped

  • 1 large onion, chopped

  • 2-3 garlic cloves, minced

  • 3-4 small potatoes, peeled and cubed

  • 1 cup broth (chicken or vegetable)

  • 1 bottle (8 ounces) clam juice

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon dried thyme

  • 1/3 cup all-purpose flour

  • 2 cups half-and-half, divided

  • 3 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces

  • Chopped fresh chives or green onions, for garnish

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings; saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and remaining half-and-half; heat through (do not boil); turn down to low heat and cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.

Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.


*Adapted from a recipe on The Reluctant Entertainer

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