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 who I inherited my love of clam chowder from...and his words were "You outdid yourself". Pretty high praise, I'd say.
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 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.
|Dice and cook the bacon until crisp||then remove the bacon||.|
Saute the veggies with the salt and