Recipe by Lavender Lynn
This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Recipe is from All recipes.
Top Review by Annacia
This is a grand recipe. It reminds me of the clam chowder that I used to get at Ivar's on the Seattle dock front. It's rich and clamy (in a very good way!) and really hit the marker last night with some fresh hot biscuits. It felt odd making the chowder without potatoes but, in the end, they weren't missed. Made for Culinary Quest 2014.
- 6 slices bacon, diced
- 2 stalks celery, diced
- 1 onion, diced
- 1⁄4 cup butter
- 2 tablespoons flour
- 3 (8 ounce) jars clam juice
- 1 quart half-and-half cream
- 4 cups clams, minced
- white pepper, to taste
Directions See How It's Made
- In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
- Remove from heat and set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour to form a roux, cooking until bubbly.
- Whisk in 1 jar of clam juice, until smooth.
- Stir in onion mixture.
- Pour in half-and-half,and rest of clam juice, stirring constantly.
- Stir in clams, reduce heat and simmer 30 minutes.
- Season with pepper and serve.