Ingredients

The following ingredients have 4 Servings
  • 10 slices bacon
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 1/2 tablespoons minced garlic
  • 3 cups small cubed Russet potatoes
  • two 236 ml bottles clam juice
  • 2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • one bay leaf
  • one 142 ml can whole clams ( drained)
  • two 6.5 ounce cans minced clams, drained
  • 1 cup heavy cream
  • 1/4 cup cornstarch
  • ground black pepper and salt to taste
  • chopped fresh green onions or chives for garnish
  • oyster crackers for garnish
  • 6 bread bowls

Instruction

  • Place the diced bacon into a large stockpot or Dutch oven. Fry over medium-high heat until the bacon is tender-crisp, then remove the bacon slices and place on a paper towel to drain.
  • Reserve 2 tablespoons of the bacon grease in the pot and drain the rest out.
  • Place the onion in the bottom of the pot and saute for 5 minutes. Add in the celery, and continue to saute until the onions are translucent and the celery has softened slightly.
  • Add in the garlic, and saute until browned and fragrant.
  • Reserve 2-3 tablespoons of the diced bacon for garnishing/topping, then place the rest into the bottom of the pot.
  • Add in the potatoes, then pour in the clam juice, chicken broth, thyme and bay leaf.
  • Bring to a low simmer, and cook until the potatoes are tender and almost falling apart.
  • Remove the bay leaf.
  • Whisk the cornstarch into the heavy cream, then whisk into the soup to thicken. Let the soup simmer for 2-3 minutes, whisking to ensure that the soup doesn't burn on the bottom.
  • Stir in the minced and whole clams and stir until they are heated through. Don't let them actually cook or they will get too tough, they are already cooked.
  • Season to taste with salt and pepper. Prepare the bread bowls by cutting out a circle in the top, scooping out the insides, then fill with the chowder. Serve with the bread you scooped out.
  • Garnish with the reserved bacon, minced green onion and oyster crackers.