A traditional clam chowder is a prefect start to a holiday meal!
This recipe makes 4 servings (10 oz.)
Ingredients:
2 tbsp Butter
2 slices Bacon, chopped (Optional)
1 Medium onion, chopped
2 ribs Celery, chopped
1 tbsp All purpose flour
1 pint Clam juice, fish stock, or water
½ cup Heavy cream
1lb Chopped clams
1 cup All purpose potatoes, cut into ½ inch squares
To taste Salt
To taste Ground black pepper
2 tbsp Chopped fresh parsley (for garnish)
Directions:
1. If using bacon, add bacon to a medium sized soup pot over medium heat. Cook for 3 minutes or until bacon is crispy
2. Add butter, when butter is melted add onion and celery to pot and cook over medium heat stirring constantly with a wooden spoon until onion becomes translucent (approx 3 min).
3. Add flour to pot and continue stirring until flour is fully incorporated into mixture (approx 3 min).
4. Add the clam juice, fish stock, or water (whichever you are using) and using a whisk, stir vigorously until the flour mixture has dissolved into the liquid.
5. Add potatoes and increase heat to high. Bring the mixture to a boil, stirring occasionally to prevent burning.
6. Once the mixture has come to a boil, reduce heat and simmer for 5 minutes, check the potatoes for doneness. They should be firm to the bite but not raw in the middle.
7. When the potatoes are cooked, add the heavy cream and clams, bring the mixture back to a simmer. Stir occasionally to prevent burning.
8. Allow the mixture to simmer for 2 minutes or until all the clams are fully cooked.
9. Season with salt and pepper.
10. Serve hot, garnished with fresh chopped parsley.
