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Clam Chowder Recipe

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This recipe for Clam Chowder, by , is from The Thompson Family Cookbook, 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!

Contributor:  
Contributor:  
Keith Thompson

Category:
Category:

Ingredients:  
Ingredients:  
6 Ea. slices bacon, diced
2 T. unsalted butter
2 Ea. cloves garlic, minced
1 Bunch, green onion diced
1 tsp dried thyme
3 T. all-purpose flour
1 can corn kernels(14.5 oz)
2 cans (6.5-ounce) chopped clams, juices reserved
2 Ea. russet potatoes, peeled and diced
2 cup half and half* or (cream)
2 cup chicken broth
Kosher salt and ground white pepper, to taste

Directions:
Directions:
Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat; Melt butter in the stockpot with bacon grease. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock, clam juice and and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and corn.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.

 

 

 

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