Holiday Clam Chowder

Cold winter mornings like today always have me craving soup. I don’t care much for canned clam chowder, but this made from scratch version is a different story. It’s a yummy treat and the recipe below makes a nice big batch of soup. It’s a nice holiday treat for your guests and with a little luck, there’ll be leftovers to enjoy the next day.

Clam Chowder Recipe
Recipe Type: Soup
  • 6 Cans Chopped Clams, undrained
  • 5 C. Diced Baked Potatoes, peeled
  • 4 Bottles Clam Juice
  • 3 C. Milk (fat-free is preferred)
  • 1/2 C. Flour
  • 1 Onion, chopped
  • 2 Slices of Bacon
  • 1 1/4 C. Celery, chopped
  • 1/2 t. Dried Thyme
  • 1/2 t. Salt
  • 2 Minced Garlic Cloves
  • 1 Bay Leaf
  1. In a dutch oven, over medium heat, cook the bacon until crispy.
  2. Then, save 1 teaspoon of the drippings in the pan, remove bacon and crumble; set aside.
  3. Combine the celery, onion, thyme, salt and garlic to the 1 teaspoon of drippings still in the dutch oven and cook until the celery and onions are tender.
  4. Drain the cans of clams and reserve the liquid. Then, place clam liquid in the dutch oven followed by the potatoes, bay leaf and clam juice, bringing mixture to a boil.
  5. Once a boil is reached, reduce the heat and continue to simmer for roughly 15 minutes. Remove the bay leaf.
  6. Add the flour and milk to the mixture and stir until consistency is smooth and add flour mixture to the contents of the pan; bring to a boil.
  7. Cook until soup thickens (about 12 minutes); constantly stirring.
  8. Finally, add the clams and cook for an additional 2 minutes and top with bacon.


Clam chowder


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