New England Clam Chowder, Cali style

Linda Boyd Moyles Swesey

By
@LindaSwesey

This Clam Chowder is my favorite of all my soups! I love it cause it has such a fabulous bacon flavor!


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Serves:

4-6

Prep:

1 Hr

Cook:

30 Min

Method:

Stove Top

Ingredients

2
yellow onions chopped
2
stalkes of celery chopped
1
red bell pepper chopped or green or yellow, add a little more for color
2 clove
garlic chopped
4-6
sliced thick bacon (reserve grease)
2 lbs
potatoes (your choice red or russet)
3 c
water
1 box
philly cream cheese (generic ok)
2 c
half & half
2 can(s)
chopped clams (sm cans)
2
carrots chopped
1/4
cube of butter (everything is better with butter)
1/4 c
flour
salt & pepper to taste
Pinch
cayenne pepper
Pinch
nutmeg

Directions Step-By-Step

1
Cook bacon, save grease. Add onions, celery, red pepper, garlic into bacon grease, cook for approx. 10 minutes. In a separate pan boil cubed potatoes and chopped carrots for about 15 minutes or until potatoes are tender. Microwave half & half, butter and cream cheese in small microwaveable bowl on high for a minute and half or a little more or until half & half and cream cheese are melted together, you will have to stir with wire whisk. Add mixture to potatoes and water. Also mix in cooked veggies. Add clams with juice, Add spices. Cook additional 2 minutes or until heated through, stirring frequently. Do not boil!!

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American