Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe makes about 5 servings.
- 2 slices bacon slices cut into thin strips
- 2 Tablespoons butter
- 1 cup chopped yellow onion
- ¼ cup minced celery
- 1¼ pounds russet potatoes peeled, cut in small cubes, *divided use
- 1 clove garlic minced
- 4 Tablespoons all-purpose flour
- 3 cups chicken broth
- 2 6.5 oz. cans of minced clams** **reserve the juice!
- ½ teaspoon dried thyme
- salt and pepper, to taste
- 2 cups half and half
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Cut bacon in small pieces; cook until browned/crispy in a large saucepan or Dutch oven. When done, leave bacon AND bacon grease in the pan (don't clean it).
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Add butter to the pan; cook on Medium heat until butter melts. Add onions, celery and HALF of the cubed potatoes. Cook for 10 minutes, stirring often. During last minute, add minced garlic; stir constantly so it doesn't burn.
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Stir in flour until it is fully blended in. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour.
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Add chicken stock, reserved clam juice, thyme and a pinch or two of salt and pepper. Stir well, then add remaining half of the potatoes; stir to combine.
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Cook on Medium-Low, stirring often until newly added potatoes have become tender. Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream if desired (more calories per serving but makes chowder even more creamy).
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Add drained clams to the chowder; stir until fully incorporated. Continue to heat chowder on LOW heat until fully heated through. Taste; add additional salt and pepper, if needed. Ladle hot chowder into bowls; garnish as desired. Enjoy!