Recipe by razzle dazzle
It's got alot of great flavor to it that some clam chowder's tend to lack. I'll buy fresh sourdough bread bowls to serve them in. I kinda grabbed a few of the family's recipes together and took or added ingredients to come up with this. I make this when I want to treat the family!You can use more or less clams or clam juice!
- 7 slices bacon, and keep the fat
- 3 tablespoons butter
- 1 large onion, diced
- 5 stalks celery, diced
- 2 cups carrots (about 2 large, shredded)
- 4 large potatoes, any kind you prefer (peeled and chopped)
- 1 tablespoon garlic (minced)
- 1 tablespoon white pepper
- 1 teaspoon cayenne
- 1 teaspoon marjoram
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon celery salt
- 1 teaspoon dill
- 1 cup flour
- 1⁄2 cup instant mashed potatoes
- 1 quart half-and-half
- 2 (10 ounce) bottles clam juice
- 2 (16 ounce) canschopped clams (i use baby clams)
- 2 tablespoons red wine vinegar
- 3 drops Tabasco sauce
Directions See How It's Made
- cook bacon in large pot( I like mine extra crunchy).
- I used a seperate pot to boil up my potatoes, because I didnt know if they would fall apart if I added them in later. So if you would like to do that,too, then boil your potatoes now. If not. then add them before you add the clams.
- Take out bacon, keep fat in pot and add butter to melt.Then sautee your onion, celery, garlic,and carrots.
- Stir in your seasoning's except the red wine vinegar and dill!(Tabasco, celery salt, thyme marjoram, pepper, cayenne, bay leaf,garlic, basil).
- I like to add the red wine vinegar and dill right before I serve it into the bowls!
- Stir in flour and instant mashed potatoes until it's absorbed into veggies, when it's not visible.
- Now you can add your clam juice, and half-n-half, stir.Then crumble up bacon and add in the pot!
- Your flame will go up to high, but keep stirring!
- After it's real hot, or moisture looks to a boiling point, add cooked potatoes,(if you already did, like how I do mine, then add your clams now,too.)cook about 15 minutes till potatoes are tender.
- keep sirring, oh yeah, add salt to taste! I might have added about 1-2 tbsp's. it's up to you and your taste buds!
- Right before I serve, I add my red wine vinegar, and dill. I stir it in and take out the bay leaf.
- I ladle chowder into extra sour bread bowls, I cut and hollowed them out saving bread pieces, then buttered the bread all over and put it in the oven at 250 degrees for about 5 minutes. Serve and enjoy!