Creamy Clam chowder Recipe

6 standard portions

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Ingredients

• 4 slices bacon (diced)
• 2 ribs celery (diced)
• 2 carrots (peeled and sliced into rings)
• 1 small onion (diced)
• 1 clove garlic (minced)
• 3 tablespoons all-purpose flour
• 2 cups low sodium chicken/vegetable broth or stock
• 2 6.5-ounce cans chopped clams (juices reserved)
• 1 bay leaf
• ¼ teaspoon dried thyme
• 1 ½ teaspoons salt
• ¼ teaspoon ground black pepper
• 1 pound potatoes (yukon gold or russet) (4 medium potatoes, peeled and diced into ¼ -inch pieces)
• 2 cups milk
• 1 cup heavy cream
• 2 tablespoons fresh parsley leaves (chopped)
• Oyster crackers (for serving)
• 2 tablespoons cornstarch

Method

1. Heat a Dutch oven over medium heat, and sauté the bacon until browned and crisp (about 8 minutes). Transfer to a paper towel lined plate reserving 1 tablespoon of bacon fat, and set aside.
2. To the bacon grease add the celery, carrot, and onion, and cook while stirring occasionally for 3 minutes.
3. Add the garlic, and cook for 30 seconds.
4. Sprinkle the vegetables with flour, and sauté for another minute.
5. Add the chicken or vegetable stock/broth, clam juice, bay leaf, thyme, salt, and pepper. Cook for 1-2 minutes while whisking constantly until it thickens. Bring to a boil, then reduce the heat to bring to a simmer.
6. Add the potatoes, and then stir in the milk.
7. Cover with the lid and cook for about 15 minutes or until the potatoes are fork-tender.
8. Remove the bay leaf.
9. Stir in the cream and the clams, and cook for 2 more minutes (simmer, do not boil).
10. Adjust seasonings to your preference, and adjust the consistency if needed (add more milk if the chowder is too thick, or thicken with a cornstarch slurry if it’s too thin. Add  1-2 tablespoons of cornstarch mixed with the chowder broth and cook for 1-2 minutes to let it thicken).
11. Garnish with bacon and fresh parsley leaves, and serve immediately with toasted bread and oyster crackers.