Clam Chowder
American
Check the potato pieces before adding the clams near the end. Once the chowder is creamy, keep the heat gentle and adjust the salt only after tasting the clams and their liquid.
- Servings (recipe yield)
- 4-6, 3.75 QT pot.
- Prep time
- 10 min
- Cook time
- 1 hr
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- Bacon, at least enough to create at least 2 tablespoons of drippings for the base
- Butter, 2 tablespoons
- 1 Onion, diced
- 3 Cloves Garlic, minced
- 1/3 cup flour
- 3 cups half and half
- 1 cup chicken broth, other stocks likely are no issue.
- 1 cup clam juice or dashi stock.
- Chopped clams
- Salt
- Potatoes, diced
Instructions
- Cook bacon in stew or soup pot, remove bacon to chop up and add back in later.
- Add butter and cook onions and garlic. Season as desired.
- Add and cook flour.
- Stir in broth, then stir in half and half.
- Add dashi or clam juice, bring to gentle boil and simmer for 20 minutes.
- Add potatoes and simmer till cooked, usually around 25 minutes.
- Add clams, cook for about 5 minutes.
- Garnish and ready to serve.
Source: Public Domain Recipes · Tim L · Recipe source · Public-domain source license