Ingredients:
4 slices of bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups potatoes, peeled and diced
1 cup celery, diced
1 cup carrots, diced (optional)
1 bottle (8 oz) clam juice
1 ½ cups milk
1 cup heavy cream
2 cans (6.5 oz each) chopped clams (with juice)
Salt and pepper to taste
Fresh parsley (for garnish)
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Instructions:
1. Cook the bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
2. Sauté the onion and garlic in the bacon fat until translucent (about 3-4 minutes).
3. Add flour and stir for 1 minute to make a roux. This will thicken the chowder.
4. Pour in clam juice, and stir to avoid lumps.
5. Add potatoes, celery, and carrots (if using). Simmer for 10–15 minutes or until the vegetables are soft.
6. Add the clams with their juice, milk, and cream. Heat gently—do not boil—or the dairy might curdle.
7. Season with salt and pepper. Let it simmer gently for 5 more minutes.
8. Serve hot, topped with crispy bacon and fresh parsley.
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