Clam Chowder
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 4 slices of bacon cooked and crumbled
- ¾ yellow onion diced
- 2 celery stalks diced
- 3 cloves of garlic minced
- 2 6.5 oz cans of chopped clams with their juice
- 3¼ cups chicken broth divided
- 2 cups whole milk (or half whole milk & half heavy cream)
- 4 russet potatoes peeled and cut into small cubes
- Sea salt and freshly cracked black pepper to taste
- 1 bay leaf
- 2 tbsp cornstarch
- 1 tbsp fresh parsley chopped
Instructions
- In a large Dutch oven, cook the bacon over medium heat. Once the bacon is done, remove it to paper towels for later use.
- Remove all but 1 tablespoon of bacon grease from the Dutch oven.
- Add the onion and celery to the pan and cook, stirring often, for 3-4 minutes, then add the minced garlic and stir frequently for 45 seconds.
- Add the clam juice (reserving the clams for later), 3 cups of chicken broth, whole milk, russet potatoes, sea salt, black pepper, and bay leaf.
- Cover over medium-low heat for 60 minutes.
- When the potatoes are tender, bring the soup to a slight boil. Mix the corn starch with the remaining ¼ cup of cold chicken broth until thoroughly combined.
- Add the slurry to the soup and stir.
- Stir in the clams. Reduce the heat and let the soup thicken for a few minutes. Taste and re-season if needed.
- Ladle into soup bowls and top with bacon crumbles and parsley. Enjoy.