Recipe #24: Clam Chowder

Posted on Mar 6 2013 - 6:30pm by Markell

I have never made clam chowder before… I’m pretty sure that I’ve only eaten it once. But, awhile ago, my husband bought a few cans of clams and asked me if I’d make it. That was like… a year ago. So, I decided it was time to finally try it out. I looked at a LOT of different recipes and decided to kind of do my own thing. It was pretty easy, and it turned out REALLY good (I thought, although I’m obviously not a good judge since I never eat it).
Anyway, on to the recipe!

Here’s what you need:
5 potatoes
2 cans of baby clams
1 bay leaf
1 onion
3 stalks of celery
2 tablespoons of butter
1/2 teaspoon dill
1/4 teaspoon basil
1/2 teaspoon curry
1 teaspoon Italian seasoning
4 pieces of bacon
5 tablespoons of bacon grease
1/2 cup flour
1/2 cup heavy cream
Here’s what you do:
Skin and cut up the potatoes and place in a pot. Pour in the two cans of clams. Put in enough water to cover the potatoes. Add the bay leaf. Bring the water to a boil on high heat, then turn down to medium heat and let it cook for awhile, until the potatoes are nice and tender.
While the potatoes are cooking, cut up the onion and celery. Place in a pan with the butter and seasonings and cook on medium heat until the onions are transparent. Once it’s done, pour it into the pot with the potatoes
Meanwhile, cut up the bacon and cook it in a separate frying pan. Once it’s done, pour it in the soup pot as well.
Keep cooking the soup until the potatoes are tender.
In a frying pan, put the 5 tablespoons of bacon grease. Add in the flour and cook over a medium heat. Allow the mixture to brown, but don’t let it burn. Once it’s bubbly, pour it into the soup pot. 
  •   if you don’t have bacon grease, or you’d rather not use it, you can use your choice of thickener. Sometimes when I make potato based soups, I just pour some flour straigt into the soup.
Add the 1/2 cup of heavy cream
That’s it! We ate it with some sour dough bread. It was delicious!


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