Clam Chowder

A hearty and creamy clam chowder featuring tender clams, crisp bacon, and tender potatoes simmered in a savory milk-and-half-and-half base for a classic comfort-food soup.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

15 clams in shells (2 to 2½ pounds)

1 cup water

5 8-ounce bottles clam juice

10 slices bacon

½ Vidalia onion, chopped

4 tablespoons butter

1 cup all-purpose flour

5 medium russet potatoes, peeled and diced

½ cup skim milk

½ cup half-and-half

1 teaspoon salt

Ground black pepper

Directions

Soak clams in enough water to cover for 20 minutes. Scrub shells to clean; discard soaking water.
In a stockpot with cover, bring 1 cup water to a boil. Add clams and steam for 10 to 15 minutes, removing the clams as they open. Discard any that do not open. Remove clams from shells, chop and set aside; discard shells.
In a large saucepan, heat clam juice over medium heat.
In a large skillet, fry bacon until crisp; remove and crumble bacon, reserving drippings in skillet. Add onion to skillet. Cook over medium heat until translucent. Add butter, flour and bacon. Cook, stirring continuously, for 5 minutes. Increase heat under clam juice to medium-high. Whisk in onion mixture. Continue stirring to ensure no lumps form. Stir in clams. Add potatoes, milk, half-and-half and salt.
Reduce heat to medium-low and simmer for 35 minutes, stirring frequently. Season to taste with pepper.

Clam Chowder

Recipe Information

Ingredients

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Clam Chowder

Recipe Information

Ingredients

Directions

More Recipes

Related Categories