I did love a good clam chowder or oyster stew, but I have recently developed a seafood allergy, so I probably won’t be making this again anytime soon, as I don’t particularly care for the ER.
If this recipe looks a little familiar, that is because it is very similar to our potato soup recipe.
Clam and Potato Chowder
Ingredients:
- 1/2 pound bacon, chopped
- 1 onion, diced
- 1 T. minced garlic
- 1 large carrot, peeled and diced
- 3/4 cup diced celery
- 6-8 medium to large potatoes, diced
- 1/4 cup flour
- 2 c. chicken or vegetable broth
- 2-3 small cans of clams
- 4 cups heavy whipping cream
- Salt and pepper, to taste
- Optional toppings: chopped chives, bacon bits, or parsley
Directions:
Fry the bacon in a large pot. Drain bacon on a plate lined with paper towels and set to the side.
Cook onions, garlic, carrots, and celery in the bacon grease until the onions are translucent.
Add the potatoes and cook for 4-5 minutes, stirring occasionally.
Reduce the heat to low and whisk in flour, stirring constantly until the flour is cooked, about 5 to 7 minutes.
Add broth, juice from the clams, and half of the bacon.
Increase the heat to medium-high and bring to a simmer.
Cook for 20 to 30 minutes or until the potatoes are soft.
Add whipping cream and the clams. Let simmer for 5 minutes.
Add water, broth, or milk to get it to the consistency you desire.
Season to taste, and add your favorite toppings.
I like to serve it with oyster crackers.
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