Recipe by Gerry
My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!
Top Review by teresas
Oh!...Oh!...Oh!...Clam, (I mean calm) down now...inhale, exhale, relax. This has to be the best dish ever. DH said "it can't get any better". Have your ever seen the show "The best thing I ever ate"? Well this is it. I did get gusty and used the curry. This is a "I died and gone to Heaven" dish. Tagged it in "The best of 2009" tag game. And guess what??? It's going in my "Best of 2010" cookbook. See you in our next tagging game. Thanks for posting. :)
- 3 slices bacon (may add an extra slice or two)
- 2 cups cubed potatoes (I often add more)
- 1 cup coarsely chopped carrot (I use a very coarse grate)
- 1⁄2 cup chopped onion (I like to use leeks)
- 1⁄2 cup chopped celery, I add the celery (optional)
- 1 (10 3/4 ounce) can condensed chicken broth (I use chicken stock)
- 1 (6 1/2 ounce) can minced clams (drained and liquid reserved)
- 1 (12 ounce) can evaporated milk (I use half and half or cream)
- 1⁄2 teaspoon salt (or to taste)
- 1⁄8 teaspoon pepper
- 2 tablespoons freshly chopped fresh parsley
- 2 tablespoons shortening (I use Crisco)
- 2 tablespoons flour
Directions See How It's Made
- In a large pot add bacon (I cut into bite size pieces) saute lightly.
- Add in onions (and the celery which is optional) and saute briefly.
- Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
- Add in the milk, clams and chopped parsley stirring frequently until heated through.
- You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
- This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.