Clam Chowder
By
Karla Boyle
@Autumnice
1
My sons have happily taste tested many recipes, and they even set up a scoring system, a recipe had to meet certain critera before they sent it to "Granny"
Ingredients
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2 Tbspolive oil, extra virgin
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2 Tbspbutter
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1 tsplemon juice
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1 1/2 cwhite onions, chopped
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1 ccarrots, chopped
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1 ccelery, chopped
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2 tspgarlic, minced
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8 slicebacon
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1/2 cflour
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6 cmilk
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3 lbred potatoes, cubed
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8 can(s)chopped clams, drained (6.5 ounce cans)
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32 ozclam juice
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2 Tbspstone ground mustard
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1 tspsea salt
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1/2 tspground black pepper
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1/4 tspcelery salt
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2 tspfresh thyme leaves
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1/2 chalf and half
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1 Tbspflour
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pinchpaprika
How to Make Clam Chowder
- Chop all vegetables and potatoes.
- Heat olive oil, butter and lemon juice in a large pot over medium heat, add vegetables and garlic. Saute until carrots are tender, stirring frequently to avoid garlic burn. Transfer to a reserve dish
- Dice bacon using kitchen shears into the pan and cook until crispy, Transfer to a paper towel lined plate to soak up grease. Reserve 2 tablespoons bacon grease.
- Add flour to bacon grease to form a roux. Add milk a cup at a time and allow bubbles to form between additions - stir constantly
- Add in potatoes, clams, clam juice, mustard, salt, pepper, and celery salt. Return to a light boil then reduce heat cover and simmer until potatoes are very tender stirring often to avoid bottom scorching.
- Mix half and half with the tablespoon flour. Add reserved vegetables, half and half mixture and thyme; simmer another 5 minutes. Top with bacon and paprika.