On a cold day, a hot bowl of Clam Chowder,warms the tummy, and tastes so delicious. Whether you like served with oyster crackers, croutons, or crisp bacon, this soup is yummy with every spoon full.
Most of us have grown up, buying cans of Clam Chowder. It doesn’t taste the same as home made. My family loves this soup. So much so, that they lick the bowl clean.
3 Slices of Hickory Smoked Bacon
1 Large Potato peeled and cubed
1 Medium stalk of Celery Chopped and a teaspoon of celery leaves
1 Small Sweet onion chopped
3/4 Teaspoon of Kosher Salt
1/8 Teaspoon of cracked Pepper
1/4 Teaspoon of Ground Thyme
1/4 Teaspoon of Smoked Paprika
Pinch of Garlic Powder
Pinch of Rosemary
2 (6.5 ounce) cans of minced clams
drained, Reserve the clam juice from both cans
1/4 Cup of Unbleached Flour
3 Cups of Milk
(Special Note: If don’t want to use bacon, you can cook the veggies in the clam liquid.
Add 2 tablespoons of butter or margarine, when you go to add the milk. You can substitute for Turkey bacon, it has a more, sweet savory flavor.)
In a large sauce pan, fry the bacon until its crisp and drain on a paper towel. Add the
potato,celery,onion, salt, pepper, thyme, and seasonings to the drippings.Then add the reserved liquid from the cans of clams.
Heat the mixture to boiling and cook covered, until the veggies are slightly tender. This will take about ten minutes. I use my simmer burner on
my stove for this, to get a nice flavor.
In a large bowl, add 1/4 cup of flour and milk. Mix thoroughly with a wire whisk. This way when you add it to the soup, it won’t have any flour lumps, and it will thicken nicely.
Once your veggies are tender, pour the flour milk mixture in gradually, and stir.
Turn the heat down to medium heat. Cook until the mixture thickens, stirring occasionally. Then add in your clams, and stir. Heat the soup through, but don’t boil it at this stage. Then your ready to serve.
Top it with the bacon crumbled up. You can also serve it with oyster crackers, a pinch of parsley. If you want to make batches of it, you can. I have made batches of it, and put in containers in the freezer. If do decide to freeze it, under cook it slightly. So the veggies won’t be like frozen mush when you reheat it.
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