Seattle's Best Clam Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice up bacon into small pieces and render in a large stock pot over med-low heat.
  • Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
  • Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
  • Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
  • Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
  • Add the heavy cream and bring to a gentle boil.
  • When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
  • When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
  • Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
  • I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.
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