Clam-azing Creamy Chowder!
This Clam-azing Creamy Chowder takes classic comfort food to the next level with the irresistible addition of crispy bacon! Rich and velvety with tender clams, savory potatoes, and a hint of smoky bacon, every spoonful is a cozy, satisfying treat. Perfect for chilly days or whenever you’re craving a hearty bowl of goodness, this chowder brings together the best of land and sea in a way that’s sure to warm both your heart and your taste buds. Get ready to dive in!
Clam-azing Creamy Chowder!
Course: Appetizers, MainCuisine: SeafoodDifficulty: MediumServings
6
servingsIngredients
1/2 pound bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1 cup chopped celery
1 cup chopped carrots, peeled
Salt
Freshly ground black pepper
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds littleneck clams, shucked, chopped
2 tablespoons finely chopped parsley
Directions
- In a heavy stock pot, over medium-high heat, render the bacon until crispy, about 8 minutes.
- Stir in the leek onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt.
- Season the vegetable with salt and pepper.
- Add the bay leaves and thyme.
- Stir in the flour and cook for 2 minutes.
- Add the potatoes.
- Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes.
- Add the cream and bring up to a simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed.
- Ladle into serving bowl and serve.
Notes
- For a more robust flavor, add sherry and grated parmesan cheese while the cream is simmering.
