Creamy Canadian Clam Chowder

Recipe by Sageca
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
  • Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
  • Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
  • Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
  • Reduce heat; add clams until they are heated through.
  • Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
  • Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
  • Add cooked bacon.
  • Adjust seasoning to taste.
  • If possible refrigerate chowder, covered, for 24 hours to develop flavors.
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