Chunky Vegetable Clam Chowder

Recipe by Gerry
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    slices bacon (may add an extra slice or two)
  • 2
    cups cubed potatoes (I often add more)
  • 1
    cup coarsely chopped carrot (I use a very coarse grate)
  • 12
    cup chopped onion (I like to use leeks)
  • 12
    cup chopped celery, I add the celery (optional)
  • 1
    (10 3/4 ounce) can condensed chicken broth (I use chicken stock)
  • 1
    (6 1/2 ounce) can minced clams (drained and liquid reserved)
  • 1
    (12 ounce) can evaporated milk (I use half and half or cream)
  • 12
    teaspoon salt (or to taste)
  • 18
    teaspoon pepper
  • 2
    tablespoons freshly chopped fresh parsley
  • 2
    tablespoons shortening (I use Crisco)
  • 2
    tablespoons flour
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DIRECTIONS

  • In a large pot add bacon (I cut into bite size pieces) saute lightly.
  • Add in onions (and the celery which is optional) and saute briefly.
  • Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
  • Add in the milk, clams and chopped parsley stirring frequently until heated through.
  • You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
  • This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.
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