Recipe by Sage
I enjoyed this wonderful chowder in Victoria BC and tried to reproduce it @ home.Wonderful! A tasty trick:Puré 1/2 can of the clams; it really adds to the taste.
Top Review by Cookin-jo
Excellent chowder! I didn't want a chowder thickened with a lot of flour or with a lot of cream and this recipe was perfect. I tried the trick of pureeing some of the clams and it really did add to the flavour and added some body to the soup as well. The only change I made was to use chicken broth instead of boullion and water, and to add a diced, large carrot.Lovely, light chowder. Thank you, Sage.
- 4 slices bacon
- 2 onions, coarsely chopped
- 2 yukon gold potatoes, diced
- 2 celery ribs, coarsely chopped
- 2 (6 ounce) cans clams (save the juice)
- 1 teaspoon chicken bouillon powder
- water, as needed
- 2 1⁄2 cups milk, divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Old Bay Seasoning
- ground black pepper
- 2 tablespoons flour
Directions See How It's Made
- Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
- Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
- Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
- Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
- Reduce heat; add clams until they are heated through.
- Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
- Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
- Add cooked bacon.
- Adjust seasoning to taste.
- If possible refrigerate chowder, covered, for 24 hours to develop flavors.