The BEST Clam Chowder
Bre Van Patten
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4 can(s)chopped baby clams
1 bottleclam juice
6 cchicken broth
1 pthalf and half
1 smallyellow onion, chopped
3-4 mediumyukon gold potatoes, diced
2 stalk(s)celery, diced
1 clovegarlic, chopped
1/2 tspground nutmeg
2 Tbspfresh chives or green onions, chopped
2 Tbspfresh parsley, chopped
·salt and pepper
How to Make The BEST Clam Chowder
- In a large pot, fry bacon until crispy, and remove from pan.
Add butter, chopped onions, and celery into hot pot without removing bacon grease.
Cook on medium heat until onions are translucent.
Add flour, and stir. Cook for a few minutes, until mixture smells nutty.
Add in un-drained cans of clams, and bottle of clam juice. Stir.
Heat to a low boil and stir until thickened.
Pour in remaining ingredients, except for half/half, and fresh herbs.
Bring back up to a boil, cover, and turn down to medium-low, letting simmer for 20-30 minutes.
Once potatoes are cooked through, stir in half/half, and chopped herbs.
Chop bacon and sprinkle on top, along with fresh herbs.