Clam Chowder

- 2 mins read

This soup is not the THICK, gloopy, Glompy, Canned GLUE. It is a slightly thickened respectable seafood stock and clam soup. I’m not certain after making this I could eat the glomp in a can again.

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Ingredients

  • 1lb Bacon, sliced
  • 1 Bunch Celery, cut into strips, then diced
  • 4 Lg Carrots, grated finely through a box grater
  • 2 Lg Yellow Onions, minced
  • 2T minced Garlic
  • 1 Stick Butter
  • 3/4C AP Flour
  • 2qt Water
  • 2 8oz Bottles of Snow’s Clam Juice
  • 3lb Yellow Potatoes, peeled, diced
  • 3-4 6.5oz Cans of Snow’s Chopped Clams in Juice

Note: Do Not Drain the Claims

  • 3 Bay Leaves
  • 2T dried Thyme
  • Kosher Salt
  • 3T Black Pepper, freshly ground
  • 1 1/2C Heavy Whipping Cream

Steps

  1. In a heavy bottomed pot, render bacon with a 1/4C of water until crispy.
  2. Add mirepoix (carrots, onion, celery) and salt. Cook until translucent.
  3. Add garlic and cook lightly until just fragrant.
  4. Add butter, allow to melt fully.
  5. Add flour and cook 2-3 minutes to remove raw flower taste.
  6. Slowly introduce the clam juice, stirring carefully to ensure no lumps of flour remain.
  7. Add the water and potatoes and bring to a boil; stirring often.
  8. Once potatoes soften, about 10 minutes, turn off the heat.
  9. Add clams and clam juice. wait 5 minutes.
  10. Add heavy whipping cream, and enjoy!
  11. Garnish with crusty loaf or spiced croutons.