Placing Bacon on Bowl of Clam Chowder 25

Clam Chowder

Clam Chowder
This is a staple from my childhood.  Serve it with hearty bread like french bread, in a bread bowl, or with oyster crackers.

Ingredients

For: 8 People

Time

Preparation:
20 min
Cooking:
35 min
Ready in:
55 min

Instructions

  1. Cook bacon in a large pot
  2. remove bacon, leaving bacon fat in pot
  3. Cook onion until browned
  4. Add celery when onion is mostly cooked
  5. 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.
  6. Cook until clams are open
  7. Remove clams
  8. Add chopped, peeled potatoes to pot.
  9. Cook until potatoes are soft.
  10. Remove clams from shells.
  11. If clams are large, chop. Otherwise, reserve for serving.
  12. Once potatoes are cooked to your liking, add the cream and season to taste.
  13. 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.
  14. Add reserved clams to chowder before serving or place in bowls and pour chowder over clams.
  15. Garnish with reserved bacon or mix bacon into chowder.

Notes

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.

1 reply

Trackbacks & Pingbacks

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *