National Clam Chowder Day
February 25th is National Clam Chowder Day. Clam Chowder may possibly be my favorite soup. Campbell’s Chunky Style meets my need most of the time but I will always order it in a restaurant if it appears on a menu. I have never made it from scratch.
I like my chowder thick and full of potatoes. The addition of bacon in this recipe adds a whole different layer of flavor. Chowder must be served with crackers. Oyster crackers or soda crackers are best but it is also perfectly acceptable to use a nice crusty loaf of bread.
- 4 center-cut bacon strips
- 1 Tbsp butter
- 1/2 cup finely chopped onion
- 1 8 oz bottle clam juice
- 1 cup 1/2 and 1/2
- 2 Tbsp flour
- 2 6.5 oz cans minced or chopped clams
- 2 cups diced potatoes
- salt, pepper to taste
-
Cook bacon until brown and crispy. Transfer to a paper towel-lined plate.
Saute onion in bacon fat and butter in the stockpot. until onions have become translucent, about 2-3 minutes.
Drain clams, reserving clam juice and set aside
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in bottled clam juice and reserved clam juice whisking constantly until slightly thickened about 1-2 minutes.
Stir in potatoes. If you need additional liquid to cover potatoes, you can add a cup of chicken or vegetable broth
Simmer until potatoes are tender, about 12-15 minutes.*
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon.
This chowder came together quickly and was absolutely delicious.
Check out my Pinterest Board more Seafood Soups and Chowder
