Creamy Clam Chowder

"This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Recipe is from All recipes."
 
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photo by teresas photo by teresas
photo by teresas
photo by Chef PotPie photo by Chef PotPie
photo by JackieOhNo! photo by JackieOhNo!
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 20mins
Ingredients:
9
Serves:
10
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ingredients

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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

  1. 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!
     
    • Review photo by Chef PotPie
  2. We loved this...I used the fancy whole baby clams by Bumble Bee...this gave us big chunks in every bite...I also cut this way back to serve 2...it does need salt...made for "Autumn Fever" tag game...
     
  3. 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.
     
  4. Very, very satisfying chowder this is, with wonderful flavor! Made as given & wouldn't change a thing! Many thanks for a great keeper of a recipe! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
     
  5. I also thought I would miss the potatoes, but I was wrong...this was absolutely delightful. I coarsely chopped the bacon and the clams to make the chowder a little chunkier. The end result was a very delicious soup! Thanks for sharing!
     
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