Easy Clam Chowder From Scratch in 30 Minutes

• Ingredients

  • 3 - 4 slices bacon, chopped into bits
  • 1 pound russet potatoes, peeled and cut into small dice
  • 2 cups hot water
  • ½ tsp. fresh ground black pepper
  • ¼ tsp. salt
  • 1 can baby clams in clam juice or salt water (10oz, drained weight is 5oz*
  • 1 cup 2% milk
  • ½ cup whipping cream
  • 1 Tbsp. minced fresh parsley

• Produce

  • 1 bunch green onions

• Dairy

  • 1 tbsp butter

• Baking & Spices

  • 2 tbsp flour

Found on mirlandraskitchen.com

Ingredients

• 3 - 4 slices bacon, chopped into bits
• 1 bunch green onions
• 1 Tbsp. butter
• 2 Tbsp. flour
• 1 pound russet potatoes, peeled and cut into small dice
• 2 cups hot water
• ½ tsp. fresh ground black pepper
• ¼ tsp. salt
• 1 can baby clams in clam juice or salt water (10oz), drained weight is 5oz*
• 1 cup 2% milk
• ½ cup whipping cream
• 1 Tbsp. minced fresh parsley

Directions

• In a large heavy pot cook bacon over medium heat. Stir until it’s just getting brown, but don’t let it crisp.
• Cut the green tops off of the onions and set aside for later. Chop the white and light green parts and add to bacon, along with butter. Cook, stirring, for 30 seconds.
• Add flour and cook for another 30 seconds. Stir in potatoes, water, pepper and salt. Bring to boil and cook with the lid cracked, for 15 – 20 minutes until potatoes are tender. Stir frequently to prevent burning.
• Chop ½ cup of the reserved green onion tops and add to chowder with drained clams, milk, cream and parsley.
• Cook, stirring until heated through but not boiling. If you boil the milk will separate and the texture will become grainy. Taste and add additional pepper and salt if necessary.
• Serve hot with warm French bread, garlic bread or green salad.