Clam Chowder
This clam chowder is packed with flavor and is the perfect bowl of soup to cozy up with!
Servings: 8 people
Ingredients
- ½ lb salted pork or bacon, chopped
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup celery, finely chopped 1 cup = about 2 stalks
- 1 medium onion, chopped approximately 1 cup
- 1 tsp pepper
- ½ cup all purpose flour
- 3 6.5 ounce chopped clams reserve the juice
- 1 8 ounce bottle of clam juice You can use 1 cup of water in a pinch!
- 2 cups Russet potatoes, peeled and diced into cubes
- 1 bay leaf
- 2 cups milk
- 1 tsp Old Bay seasoning
- 1 cup whipping cream can use heavy whipping cream as well!
For garnish:
- 2 tbsp fresh parsley, chopped
- oyster crackers
Instructions
- In a large pot, add chopped salted pork or bacon and adjust to medium heat. Cook for 4 minutes, or until almost cooked. Add chopped celery, onion and garlic and cook until translucent, about 3 minutes.
- Add butter and melt. Add black pepper and flour to the pot. Stir until all combined, about 1 minute.
- Constantly stir while you pour in the 8 ounce bottle of clam juice, as well as the reserved juice from the clams which should be about an additional cup. It will sizzle, then start to evaporate and combine with the flour to make a thick paste. Slowly pour in the milk, stirring constantly to incorporate and avoid clumps of the flour. Add in the bay leaf and potatoes and bring to a low boil for 10-15 minutes, or until the potatoes become tender.
- Once the potatoes are cooked, turn the heat to low. Stir in whipping cream, Old Bay seasoning, and clams. Serve immediately and garnish with parsley and oyster crackers.