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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening! Ingredients:
1 carrot, diced |
1 medium onion, diced |
1 potato, diced |
1 stalk celery, diced |
1/2 lb bacon, minced |
1/4 lb butter |
3 fresh garlic cloves, minced |
16 ounces clam juice |
1 1/2 cups flour |
2 cups milk |
2 cups heavy whipping cream |
2 cups half-and-half |
1/2 teaspoon black pepper |
1 lb clam, chopped (fresh, frozen, or canned) |
Directions:
1. Place vegetables, bacon and margarine in a 5 quart sauce pot.
2. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
3. When vegetables are tender, add flour to make a roux.
4. Cook for two minutes, allowing flour to cook while stirring occasionally.
5. Add clam juice and dairy products.
6. Stir by using a wire whip.
7. Add fresh garlic, black pepper, and chopped clams.
8. Cook over low-medium heat stirring occasionally to prevent chowder from scorching.
9. Cook for two hours or until chowder is brought to desired thickness. If a crockpot, or small steam kettle is available, it is recommended.
10. Also, clam juice can be added to thin chowder down if it gets too thick.
11. Cook for about 1 1/2 hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot.
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