Prep 20 mins
Cook 30 mins
This is a mix of several other recipes that I took and made my own. I now live in Idaho so I have to use canned clams.Requested often by my finicky teenage stepdaughter. Usually I make a double recipe as it is gone very soon. This is clam chowder not potato chowder seasoned with clams if you get my meaning. Sometimes I make it thicker by omitting some of the stock and using powdered or cubes of bouillion.
- 1⁄2 cup butter
- 6 slices bacon, chopped
- 1 large yellow onion, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- 2 garlic cloves, minced
- 1⁄8 teaspoon thyme
- 3 -4 cups chicken stock (or equivalent of bouillion and less water)
- 4 medium russet potatoes, cubed
- 1 cup corn
- reserved clam juice, from the canned clams
- 36 ounces canned clams
- 1 pint heavy cream (half and half for you dieters)
- 1⁄2 cup chopped tomato (optional)
- Add 1/4 of butter to stock pot and brown the bacon in the bottom.
- Once the bacon is done, remove it and save as garnish. Add the remaining butter, onion, celery, thyme, bay leaves, and garlic. Saute till soft.
- Add the chicken stock, potatoes, corn, and the reserved clam juice. Cook on medium till tender. It will take about 25-30 minutes. If using the bouillion, you will need enough water to cover the potatoes.
- Add the clams and the cream.
- Adjust the seasonings with salt and pepper. Thicken it to your taste. I use a slurry of flour and water strained. Then bring to boil making sure you stir so as not to burn the bottom.
- I like a few fresh pieces of tomato on mine at the last second.
- Serve with oyster crackers or saltines.
This is most delicious, I have a similar recipe, but without the tomatoes. I like the addition. Thanks for sharing.