Easy & Delicious Clam Chowder |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a very simple chowder that will get raves from your guests. This is my own recipe and I encourage experimentation and modifications! Ingredients:
4 slices bacon |
1/2 medium onion, diced |
2 small potatoes, diced, skin on (yukon gold, preferably) |
2 (6 ounce) cans minced clams |
1 ounce sherry wine |
2 (10 1/2 ounce) cans cream of potato soup |
1 1/2 cups half-and-half cream |
2 tablespoons butter |
1 teaspoon dried thyme |
1/2 teaspoon celery seed |
salt & pepper |
dried parsley |
Directions:
1. Cook bacon, reserving about 1-2 tbls fat.
2. Drain clams, reserving the liquid. If you use clams from the seafood counter, and you'll need about 3/4 lb, either ask them for some clam juice or buy a bottle of it.
3. In 3-qt saucepan, add bacon fat and cook onions over medium-high heat until just soft.
4. Deglaze with sherry, stirring the mixture thoroughly.
5. Add diced potatoes and sauté for a minute or two, then add clam juice. If clam juice doesn't completely cover the potatoes, add water.
6. Bring to a boil, cover and cook for 5 minutes or until potatoes are tender.
7. Stir in soup, then add half & half. Reduce heat to medium-low and add clams.
8. Add thyme and celery seed.
9. Chop bacon and stir in, along with butter and a couple pinches of dried parsley.
10. Adjust to taste with salt and pepper.
11. Simmer over low heat for an additional 15 minute.
12. If necessary, thicken with 1 tbl corn starch dissolved in 1/8 c cold water.
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