Clam Chowder
Clam chowder is a great meal. It’s hearty and will fill up even the person with the biggest appetite. This soup has so many great ingredients and flavors, our mouth waters just writing out it. Give it a try!
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Clam Chowder
From the kitchen of Crandall Dairy Farm, Battle Creek, Mich. - Larry and Gloria Crandall Family
Servings 4
Ingredients
- 4 slices Bacon
- 1 Medium yellow onion chopped
- ⅓ cup All-purpose flour
- 1 bottle Clam juice 8 oz.
- 2 cans Minced clams 6.5 oz., drained and juice reserved
- 2 Medium russet potatoes scrubbed and diced
- 2 Bay leaves
- ¼ tsp Dried thyme crushed
- ⅓ cup Fresh parsley chopped
- Salt
- Fresh ground black pepper
- ½ cup Cheddar cheese shredded
Instructions
- Cook the bacon in a large saucepan over medium-low heat until crisp. Transfer to a paper towel-lined plate to drain.
- Cook the onion in the back drippings over medium-low heat until softened, about 5 minutes. Add the flour and cook and stir for about 1 minute. Whisk in the bottled clam juice, the reserved juice from the canned clams and 1 cup water. Bring to a boil, the lower the heat to maintain a simmer. Add the potatoes, bay leaves and thyme. Simmer, covered, until the potatoes are tender, about 10 minutes.
- Add the clams, cream and parsley then simmer, uncovered, for another 2 minutes. Season to taste with salt and pepper.
- To serve, crumble the bacon. Ladle the chowder into bowls and sprinkle with the crumbled bacon and shredded cheese.
Notes
