the best clam chowder
This is the first thing I really learned how to make, and how to make well. Since learning it in Home Ec. I have made some modifications, to make it the delicious bowl of wonder it is now! I have long contemplated even posting this recipe because it is that special to me, but sharing is caring, right?
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
8-12 serving(s)
Ingredients
- 3 slices bacon
- 4 cans chopped baby clams
- 1 bottle clam juice
- 6 cups chicken broth
- 1 pint half and half
- 1 small yellow onion, chopped
- 3-4 medium yukon gold potatoes, diced
- 2 stalks celery, diced
- 2 tablespoons butter
- 1/4 cup flour
- 1 clove garlic, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon ground nutmeg
- 2 tablespoons fresh chives or green onions, chopped
- 2 tablespoons fresh parsley, chopped
- - salt and pepper
How To Make the best clam chowder
-
Step 1In 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. Enjoy!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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