Creamy Clam Chowder
photo by teresas
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 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
- 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.
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Reviews
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No taters! Well, I love a silky wonderful clam chowder, probably the way it was meant to be, and this is the one! This just makes you sit back and say, "ohhh!" Hubby said, "Honey, this is one of your better batches." HAHA, darlin, this isn't even my recipe! Thanks, Lynn! This was heavenly, and quick and easy...it doesn't get better than this! I did take the recipe down to serve just us two, so just used the juice from 3 small cans of clams, and I made it a little bit thick, (our preference.) This is a keeper for sure, and maybe no "taters" anymore, because hubby is in heaven!
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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.
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RECIPE SUBMITTED BY
Lavender Lynn
United States