Clam Chowder
Servings: 8 Servings
Ingredients
- 6 slices bacon chopped into 1 inch pieces
- 1 medium yellow onion finely diced
- 2 stalks celery finely diced
- 3 cloves garlic minced
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp Worcestershire sauce
- 2 Tbs cornstarch
- 1 cup chicken broth
- 3 cups heavy cream
- 8 oz clam juice
- 1 tsp chicken bouillon
- 1 bay leaf
- 1 1/4 pound potatoes peeled and diced
- 3 (6.5 oz) cans chopped clams juices reserved
Instructions
- Chop the bacon.
- Wash, peel, and dice the potatoes. Set aside.
- Dice the onion and celery.
- In a measuring cup add the chicken broth, chicken bouillon, bay leaf, bottle of clam juice, and juices from the canned clams and Worcestershire sauce. Stir to combine.
- Whisk together heavy cream and cornstarch in a separate measuring cup.
- In a Dutch oven, cook the bacon over medium heat. Remove the bacon to a paper towel lined plate. Reserve about 1/3 of the bits for garnish. Leave about 2 tablespoons of the bacon drippings in the pot to cook the vegetables.
- Add celery and onion. Cook partially covered for 8 minutes, stirring occasionally.
- Uncover the vegetables. Continue cooking uncovered stirring occasionally for 8 minutes. Once the vegetables are soft, add minced garlic.
- Once the garlic is fragrant, stir in about 2/3 of the bacon bits, chicken broth mixture, and diced potatoes. Bring to a boil and simmer for about 15-20 minutes until the potatoes are fork tender.
- Add the cream mixture and bring it to a slow boil. Reduce to simmer.
- Add the clams and allow to simmer for about 15 minutes.
- Remove the bay leaf.
- Garnish and serve.
Notes
Be sure to read labels to check for gluten-free.
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