Easy Clam Chowder
Author: Michelle
Serves: 6
- 3 slices of bacon, chopped - I use thick sliced
- 2 cans clams with juice 6.5 oz
- 2 medium Yukon Gold potatoes, peeled and diced small
- 1 onion, finely chopped
- 2 celery ribs, finely chopped
- 1½ cups water
- ¼ cup flour
- 2 cups half & half
- 1 bay leaf
- salt & pepper to taste
- Cook the chopped bacon in a large stockpot.
- Cook until crisp then remove to a paper lined plate to drain and reserve for later.
- Pour off all but 2 tablespoons of the bacon fat.
- Add the onions and celery to the bacon fat and cook over medium until softened - about 5 minutes.
- Add the potatoes, clam juice (reserve the clams for later), water and bay leaf.
- Cook for about 10 -12 minutes or until the potatoes are cooked through.
- Add the flour to ½ cup of half and half, whisk together until combined and no lumps remain.
- Pour the mixture into the pot along with the rest of the half and half.
- Cook over medium heat and simmer until the chowder begins to thicken - about 5 - 8 minutes.
- Add the clams and remove from heat.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.
- The soup is best if left to sit for about 10 minutes.
- Top with the cooked bacon.
Recipe by I Heart Kitchen at https://www.iheartkitchen.com/easy-clam-chowder/
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