Clam Chowder
soup
Dec 1, 2020
Prep time: 30 min.
Cook time: 3 hr.
Servings: 6-8
Ingredients
- Clam juice, 1 8 oz. bottle
- Red potatoes, 2 lbs cubed
- Butter, 2 tbs.
- Bacon, 16 oz. chopped
- Onions, 2 cups diced
-
Celery, 1 1/4 cups diced (~2-4 stalks)
- Garlic, 2 cloves chopped
- Bay leaf, 1
- Flour, 1/4 cup
- Baby clams, 3 10 oz. cans
- Half and half, 1 1/4 cups
- Frozen corn, 1 cup
- Cayenne, to taste
- Salt and pepper, to taste
Equipment
- Large pot
- Medium pot
Prep
- Cut potatoes into 1 inch cubes
- Chop bacon into 1/4 inch pieces
- Dice onions
- Dice celery
- Chop garlic
Instructions
-
Boil potatoes, clam juice, and 1 cup water in medium pot until potatoes are tender, about 10 minutes. Set aside.
-
While potatoes are boiling, cook bacon and butter in large pot on medium heat until bacon starts to brown, about 8 minutes.
-
Add onions, celery, garlic, and bay leaf to large pot until vegetables are soft, about 6 minutes.
-
Stir in flour, cook about 2 minutes.
-
Add clam juice from canned clams, mix well between each can.
-
Add potato mixture.
-
Add clams, half and half, frozen corn, and light amount of cayenne, salt, and pepper.
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Bring to light boil, then simmer on low heat for 2 hours.
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Season with cayenne, salt, and pepper to taste.
-
Let rest for 20-30 minutes before serving.