Homemade Clam Chowder

• Meat

  • 3 strips Bacon

• Seafood

  • 10 oz Baby clams, canned whole

• Produce

  • 2 Bay leaves
  • 1 cup Celery
  • 3 cloves Garlic
  • 4 Thyme, springs fresh
  • 3 lbs White potatoes
  • 1 2/3 cups Yellow onions

• Condiments

  • 1/2 tbsp Worcestershire sauce

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Pinch Cayenne pepper
  • 1 Pepper
  • 1 Salt

• Dairy

  • 3 tbsp Butter
  • 2 cups Heavy cream

• Liquids

  • 3 cups Water

Found on dishesanddustbunnies.com

Description

Directions

• In a large Dutch oven cook the strips of bacon until crisp. Remove from the pot and place on a paper towel to drain and set aside.
• Drain all but 1 tbsp of bacon fat from the pot.
• Add butter to the pot and cook onions, garlic and celery on medium heat until softened. About 10 minutes.
• Add thyme, bay leaves, cayenne and all purpose flour. Using a whisk, combine so there are no lumps.
• Add the water and the reserved liquid from the clams. Combine and bring to a boil.
• Add cubed potatoes. Reduce heat to medium and cook until softened. You can check the doneness of the potatoes by jabbing them with a fork.
• Add the cream and combine.
• Remove 1 ½ cups of the soup, placing it into a blender. Blend until smooth and add it back to the soup. NOTE: You can also do this by sticking a hand blender into the chowder and pulsing a couple times or you can even mash some of the potatoes with a fork in the pot. This is an important step in creating the creamy texture of the chowder.
• Next, add the baby clams to the chowder. Cook on low for about 10 minutes.
• Add Worcestershire sauce and season with salt and pepper to taste. Combine and let cook for a couple more minutes.
• Crumble the reserved bacon over the top of each serving. Serve hot and enjoy! 🙂