Clam Chowder

I love clam chowder. IT Guy does not. Because we eat everything I cook, I don't make very many seafood recipes because I would be the only one eating them. But every now and then, I get a hankering for something seafood-y. And this clam chowder was perfect! I took some to my dad from whom I inherited my love of clam chowder...and his words were "You outdid yourself". Pretty high praise, I'd say.


Clam Chowder

 

5 slices bacon ~ diced and cooked crisp ~ reserve 2 tablespoons drippings
3 6.5-ounce cans chopped clams ~ drained, juice reserved
1 49-ounce can chicken broth
1 cup celery ~ diced
1 cup carrots ~ diced
1 small onion ~ diced
3 cups frozen southern hash brown potatoes
1 cup heavy cream
3/4 cup flour
salt and pepper

In a large dutch oven, cook diced bacon until crisp. Remove bacon to drain and reserve 2 tablespoons drippings.

Saute veggies in the bacon drippings until softened.

Add salt and pepper to taste.

Stir in flour and cook for a minute or so.

Add potatoes.

Add chicken broth and reserved clam juice and cook until thickened.

Simmer for about 15 minutes until veggies are tender.

Add bacon, cream and clams.

Simmer for about 15 minutes to heat through.

Serve with crackers or crusty french bread.

 
Here's what you'll need.

 
Dice and cook the bacon until 
crisp. Remove the bacon.

 
Drain the clams and reserve with juice.

 
Saute the veggies with the salt and 
pepper in the reserved bacon drippings.

 
Add the flour and cook for a 
minute or so. Then....

 
...and the potatoes.

 
Add the chicken broth...

 
...and the clam juice...

 
...and simmer until thickened 
and veggies are tender.

 
Add the clams, cream and bacon and 
allow to simmer for another 10 minutes.

 
Nice and thick!

 
And ready to eat!!!