Ingredients
- 8 to 10 strips (8 to 10 ounces) bacon (divided)
- 2 tablespoons butter
- 2 celery ribs, chopped
- 1 leek, finely chopped
- 1 large yellow onion (chopped)
- 3 garlic cloves, minced
- 3 to 4 small (1 pound) potatoes, peeled and cubed
- 1 cup chicken broth (or vegetable)
- 1 bottle (8 ounces) clam juice
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups 18% cream (divided)
- 3 cans (19 1/2 ounces) clams, whole (undrained, chopped into chunky pieces, 6 1/2 ounce each can)
- 1 bay leaf
- Garnish
- Chopped fresh chives, or green onions
How to Make
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Step 1: 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 use that much). Add in celery, leek, and onion, saute until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
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Step 2: In a small bowl, combine flour and 1 cup 18% cream until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
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Step 3: Stir in clams and remaining cream; 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.
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Step 4: Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
We hope you enjoy this recipe!
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