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.
- 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
- In a dutch oven, over medium heat, cook the bacon until crispy.
- Then, save 1 teaspoon of the drippings in the pan, remove bacon and crumble; set aside.
- 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.
- 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.
- Once a boil is reached, reduce the heat and continue to simmer for roughly 15 minutes. Remove the bay leaf.
- 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.
- Cook until soup thickens (about 12 minutes); constantly stirring.
- Finally, add the clams and cook for an additional 2 minutes and top with bacon.
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