Spring Hill Ranch's Clam Chowder
By
Wiley P
@WileyP
1
Case in point? This wonderful clam chowdah is made with...(don't throw things, now!) Canned clams! And it's just GREAT!
Ingredients
-
4 slicebacon, diced
-
1 1/2 cdiced yellow onion (about 1 medium onion)
-
2 bottle(8 ounces each) clam juice
-
1/2 cchicken broth or water
-
6 c1/2" cubed peeled potatoes (about 2 1/2 pounds)
-
1 tspkosher salt
-
1/4 Tbspfreshly ground black pepper
-
3 chalf & half, divided
-
3 Tbspbutter
-
1/4 tspground cayenne pepper
-
3 can(s)(6.5 ounces each) chopped clams
-
2 can(s)(10 ounces each) baby clams
How to Make Spring Hill Ranch's Clam Chowder
- In a large stock pot over medium high heat, cook the diced bacon until almost crisp. Add the onions and cook 5 minutes. Stir in the clam juice, chicken broth (or water), and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until the potatoes are fork tender.
- Pour in the remaining 1 1/2 cups of half-and-half, and add the butter and cayenne pepper. Stir in the drained chopped clams and baby clams. If the soup needs to be thinned, do so by adding some of the reserved clam liquid. If the soup needs to be thickened, mix a couple Tablespoons of cornstarch with 1/4 cup of the reserved clam liquid, stir it in and bring the soup just barely to a simmer before turning the heat down again. Cook for about 5 minutes to make sure everything is heated through. Do not allow to the chowder to come to a full boil.