Ingredients
The following ingredients have 6 Servings
- 8 bacon strips (divided)
- 2 Tbsp. butter
- 2 celery ribs (chopped)
- 1 leek (finely chopped (or 1 shallot))
- 1 large onion (chopped)
- 2-3 garlic cloves (minced)
- 3-4 small unpeeled potatoes (red potatoes or Yukon gold) (cubed into 1/2-inch pieces (optional to peel))
- 2 cups broth (chicken or vegetable)
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ⅓ cup all-purpose flour
- 2 cups half-and-half (divided)
- 3 cans 6-1/2 ounces each of chopped clams (undrained)
- Bay leaf
- Optional to add in more clam juice for a more intense flavor.
- Chopped fresh chives or green onions (for garnish)
Instruction
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in clams and juice and remaining half-and-half; heat through (do not boil). Turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.TIP: Optional to add in more clam juice in this step, if you choose a more clam flavor.
- Crumble the reserved 4 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives or green onions thinly sliced.
