Clam Chowder
What’s not to love! I didn't serve it in a bread bowl like you get in many places in San Francisco because I couldn't find them. Instead I served in a bowl with oyster crackers. A loaf of french bread for sopping would be a great addition.
Ingredients
- 6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
- 6 tbsp butter, divided
- 2 cups diced carrots
- 2 cups chopped, yellow onions
- 2 cups diced celery
- 4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
- 2 tbsp fresh thyme leaves or dried (I used both)
- salt and pepper to taste
- 1/2 cup flour
- 1 quart clam juice
- 2 cups milk or 1 cup milk, 1 cup heavy cream
- 3 cups chopped clams
- Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
- chopped chives
Instructions
- If you are using canned clams, drain them, reserving the clam juice and set aside both.
- Add the bacon and cook slowly so the fat renders and the bacon becomes crispy. Remove the bacon from the skillet, reserving the bacon fat. If there is too much bacon fat, pour off all but maybe 2 or 3 tablespoons. Add the butter.
- When the butter has melted, add the carrot, celery and onions, the thyme and a little salt and pepper. Cook about 10 minutes. Add the flour and cook stirring so that it doesn't burn.
- Add the clam juice and cook on medium low until the vegetables are tender and the broth has thickened. Add the milk and the heavy cream if using.
- Add your clams and just heat gently for just a few minutes. Check for salt and pepper.
- Serve in bowls and top with some of the crumbled bacon. Enjoy!