https://www.thestandardblog.com/wp-content/uploads/2014/09/Placing-Bacon-on-Bowl-of-Clam-Chowder-25.jpg 5616 3744 The Standard Blog https://www.thestandardblog.com/wp-content/uploads/2014/07/fork-knife-spoonEnfold.png The Standard Blog2014-09-12 10:00:062014-09-11 09:32:20Clam Chowder
Clam ChowderSeptember 12, 2014
This is a staple from my childhood. Serve it with hearty bread like french bread, in a bread bowl, or with oyster crackers.
- 20 min
- 35 min
- Ready in:
- 55 min
- Cook bacon in a large pot
- remove bacon, leaving bacon fat in pot
- Cook onion until browned
- Add celery when onion is mostly cooked
- Add well cleaned clams and wine or beer. If you don't want to use alcohol, use water. Cover pot and turn up heat to boil liquid quickly. Once boiling, reduce heat to simmer.
- Cook until clams are open
- Remove clams
- Add chopped, peeled potatoes to pot.
- Cook until potatoes are soft.
- Remove clams from shells.
- If clams are large, chop. Otherwise, reserve for serving.
- Once potatoes are cooked to your liking, add the cream and season to taste.
- If you want the chowder to be thick, mix corn starch with a tbsp of water then add to chowder. Cook for a couple of minutes. You can add more cornstarch depending how thick you want the chowder to be.
- Add reserved clams to chowder before serving or place in bowls and pour chowder over clams.
- Garnish with reserved bacon or mix bacon into chowder.
If you don’t have access to fresh clams, canned clams work. They obviously don’t taste as good, but for a warm weeknight meal, they hit the spot.
My wife likes her chowder with corn; I don’t. If you want to add corn, go for it.