Cheesy Clam Chowder

Carol Davis

By
@FadingParadise

I found this last year, and of course I modified it to make it my own. I'll never buy canned again!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

6 slice
bacon (i like peppered)
1 c
diced carrots
1 c
chopped celery
1 c
finely diced onion
1/2 c
all purpose flour
2 Tbsp
cornstarch
1 tsp
salt
1/2 tsp
ground black pepper
5 can(s)
6.5 oz. minced clams (not chopped, unless you like chewing pencil erasers)
2 jar(s)
8 oz clam juice
4 c
milk
2 c
cubed pototes
8 oz
package white cheddar cheese, shredded
2 Tbsp
chopped fresh parsley (for garnish)

Step-By-Step

1In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels, crumble, and reserve. Drain clams, reserve juice.

2Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt and pepper. Stir until all is coated with roux.

3Add reserved clam liquor to jarred clam juice to make 3-1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens and potatoes are done.

4Add clams and cheese, stir until cheese is melted. Sprinkle in reserved bacon. Garnish with copped parsley.

About this Recipe

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