Erica Kangas

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, 8 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

  1. Boil potatoes, clam juice, and 1 cup water in medium pot until potatoes are tender, about 10 minutes. Set aside.

  2. While potatoes are boiling, cook bacon and butter in large pot on medium heat until bacon starts to brown, about 8 minutes.

  3. Add onions, celery, garlic, and bay leaf to large pot until vegetables are soft, about 6 minutes.

  4. Stir in flour, cook about 2 minutes.

  5. Add clam juice from canned clams, mix well between each can.

  6. Add potato mixture.

  7. Add clams, half and half, frozen corn, and light amount of cayenne, salt, and pepper.

  8. Bring to light boil, then simmer on low heat for 2 hours.

  9. Season with cayenne, salt, and pepper to taste.

  10. Let rest for 20-30 minutes before serving.

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