Prep 20 mins
Cook 1 hr
This is a traditional clam chowder with bacon, half-and-half, clam juice, and thickened with a roux. Recipe is from All recipes.
- 6 slice bacon, diced
- 2 stalk celery, diced
- 1 onion, diced
- 59.14 ml butter
- 29.58 ml flour
- 3 (680.38 g) jar clam juice
- 946.0 ml half-and-half cream
- 946.36 ml clams, minced
- white pepper, to taste
- 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.
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.
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]
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!