Rock and Roll BBQ Clam Chowder

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
  • Add butter to the stock pot and heat over medium until butter is melted.
  • Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
  • Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
  • Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
  • Check the potatoes. When they are done -- SOUP'S ON!
  • Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.
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