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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Julie's Homemade Clam Chowder Recipe

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This recipe for Julie's Homemade Clam Chowder is from "Favorite" Recipes of Jewels & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 oz. Pinot Giriot white wine (Optional)
3 large cans whole clams
1-2 small cans clam pieces
3-4 potatoes peeled and diced
2 cups chicken broth or stock
1 lb thin bacon cut into pieces and cooked
1/2 lb thick bacon cut and cooked (Optional)
2 cups heavy cream more if desired
1 tbsp. salted butter to saute onions and garlic
1 large onion chopped
2 celery ribs diced
8 oz. fresh mushrooms chopped
Dash Thyme
salt and pepper to taste
Directions:
Directions:
Chop bacon (best flavor if using whole 11/2 lbs can all be thin sliced) into really small pieces and cook on saute setting of an Instant Pot. Remove bacon and add butter, onion, celery, garlic, and seasonings. Saute until desired tenderness about 3-6 minutes.
Cook the potatoes in the chicken stock until soft add heavy cream and sauteed ingredients to pot alternating so not to scald cream add 1 of each cans of clams, wine, and bacon pieces then cook 10-15 minutes to blend flavors. Add rest of clams and mushrooms simmering about 20 minutes. Let cool and refrigerate overnight so that flavors blend, warm up and serve the next day. Chowder is good for 4 days and may be frozen if you would like to save some for later date.
Personal Notes:
Personal Notes:
I wanted o serve Melissa a special dinner once she returned from Virginia after five months of being gone on a contract job and to help her daughter and granddaughter get ready to move to Alabama from Virginia. It was also Melissa's birthday, and so I practiced putting together clam chowder recipes and took from each recipe that which I liked and came up with this recipe.

 

 

 

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