Good as Granny’s Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 to 8 slices bacon, coarsely chopped
1 onion, chopped fine
3 8-ounce bottles clam juice
2 cups water
1 1/2 pounds russet potatoes, peeled then cut into 1/2-inch pieces
20 saltine crackers, crushed
1 teaspoon minced fresh thyme
1 bay leaf
2 pound chopped clams, rinsed, drained, and chopped fine
1 cup heavy cream
Kosher salt
Fresh ground pepper
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Directions: |
Directions:Cook the bacon in large saucepan over medium-high heat until crisp, about 7 minutes. Transfer bacon to paper towel-lined plate, pour off all the bacon fat except for 1 tablespoon (leave that in the pan).
Reduce heat to medium. Add the onion then cook until softened, about 5 to 6 minutes. Stir in the clam juice (if using canned clams use the lid to hold in clams then drain juice from each can), water, potatoes, saltine crackers, thyme and bay leaf. Bring to a boil, reduce heat to medium then simmer, stirring occasionally until the potatoes are tender, around 20 to 25 minutes.
Using a slotted spoon, remove 1/2 cup of the potatoes from the pan. Put them in a bowl and mash with a potato masher, or ricer, until very smooth. Return mashed potatoes back to the pot then reduce heat to low. Stir the chopped clams into the pot simmering until they are cooked through, 3 to 5 minutes. Remove from heat then stir in the cream. Season to taste with Kosher salt and pepper. Sprinkle each bowl with bacon bits just before serving. |
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Number Of
Servings: |
Number Of
Servings:6 Servings |
Preparation
Time: |
Preparation
Time:20 Minutes Prep - 30 Minutes Cook Time |
Personal
Notes: |
Personal
Notes: Using saltines and the mashed potatoes gives the soup a nice body and depth. If cooked according to these instructions, I dare say this is one of the best clam chowders you will ever taste, hence the name.
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