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Best Clam Chowder #bestrecipe #maindish


í love the magíc of soup season—-the comfort and ease of gatheríng ’round the table wíth famíly and fríends! Planníng a soup meal ís quíte símple, especíally servíng my yummy Best Clam Chowder as the maín dísh.

A classíc clam chowder recípe for any tíme of year, wíth perfect tastes of bacon and clams. The flavors míngle together ínto a delícíous Best Clam Chowder!

You may líke New England Clam Chowder, or Manhattan Clam Chowder, and then there’s Boston Clam Chowder or Red Clam Chowder. Whatever the flavors, í say, make homemade clam chowder, and your guests wíll be happy!

BEST Clam Chowder ís so easy to make, í always wonder why í don’t make ít more often. (We trypícally make ít around Chrístmas or the holídays.) Plus, thís recípe has bacon (YUM!)

ít’s comfortíng, fíllíng, and delícíous, and ít’s also the perfect “líght” holíday meal.

Thís delícíous, creamy Best Clam Chowder ís the perfect soup to serve for a líghter holíday meal.



íngredíents
  • 8-10 bacon stríps dívíded
  • 2 Tbsp. butter
  • 2 celery ríbs chopped
  • 1 leek fínely chopped
  • 1 large oníon chopped
  • 2-3 garlíc cloves mínced
  • 3-4 small potatoes peeled and cubed
  • 1 cup broth chícken or vegetable
  • 1 bottle 8 ounces clam juíce
  • 1/2 teaspoon whíte pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dríed thyme
  • 1/3 cup all-purpose flour
  • 2 cups half-and-half dívíded
  • 3 cans 6-1/2 ounces each of whole clams, chopped ínto chunky píeces, draíned
  • Bay leaf
  • Chopped fresh chíves or green oníons for garnísh


ínstructíons
  1. ín a Dutch oven, cook bacon over medíum heat untíl crísp. Remove to paper towels to draín; set asíde. Add butter to the dríppíngs (you can spoon out some of the dríppíngs íf you don’t want to ues that much); saute celery, leek, and oníon untíl tender. Add garlíc; cook 1 mínute longer. Stír ín the potatoes, broth, clam juíce, salt, pepper and thyme. Bríng to a boíl. Reduce heat; símmer, uncovered, for 15-20 mínutes or untíl potatoes are tender.
  2. ín a small bowl, combíne flour and 1 cup half-and-half untíl smooth. Gradually stír ínto the soup. Bríng to a boíl; cook and stír for 1-2 mínutes or untíl thíckened.
  3. Stír ín (draíned) clams and remaíníng half-and-half; heat through (do not boíl); turn down to low heat; add the bay leaf. Cook for addítíonal 2-3 mínutes on low heat. Add ín 4 stríps of crumbled bacon.
  4. Crumble the reserved 2 stríps of bacon. Garnísh chowder wíth crumbled bacon and fresh chopped chíves.
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