creamy clam chowder

Name: Creamy Clam Chowder
Yield: 6
Ingredients: 4 cup(s) potatoes, in 1" cubes; 1/4 cup(s) shallots, chopped; 14.5 ounce(s) chicken broth; 1 - garlic clove, finely chopped; 3 cup(s) milk; 1/4 teaspoon(s) pepper; 13 ounce(s) clams, undrained and minced; 3 slice(s) turkey bacon, cooked and crumbled; 2 tablespoon(s) chives, fresh/chopped; pinch(es) pepper

(1 RATING)

86 Pinches

Melissa Brown

fall river, MA

Updated on Sep 1, 2011

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yield 6 serving(s)

Ingredients

4 cups potatoes, in 1" cubes
1/4 cup shallots, chopped
14.5 ounces chicken broth
1 - garlic clove, finely chopped
3 cups milk
1/4 teaspoon pepper
13 ounces clams, undrained and minced
3 slices turkey bacon, cooked and crumbled
2 tablespoons chives, fresh/chopped
pinch pepper

How To Make creamy clam chowder

Step 1

Heat potatoes, shallots, broth and garlic to boiling in dutch oven; reduce heat to low.

Step 2

Cover and simmer about 12 minutes or until potatoes are very tender; cool slightly.
Step 3

Place half of the potato mixture in blender; cover and blend about 15 seconds or until smooth.
Step 4

Stir back into potato mixture in dutch oven.
Step 5

Stir in milk, 1/4 teaspoon pepper, the clams and bacon; heat over medium heat, stirring frequently, until hot.
Step 6

Sprinkle with chives and serve with cracked fresh pepper.
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