This recipe is similar to the previously posted clam chowder, but a little easier to make and, I think tastes better!! The New and Improved Clam Chowder!
What you need:
- 1 cup of chopped bacon (raw)
- 1/3 cup chopped celery
- 1/3 cup chopped carrots
- 1 ¼ cup chopped yellow potatoes (about 2 small)
- ¾ cup chopped onion
- 1 clove of crushed garlic
- 1 10-oz can of whole baby clams
- 1 6-oz can of chopped clams
- ½ cup chicken broth or water
- 1 Tablespoon butter
- ¾ cup heavy whipping cream
- ¼ cup cornstarch
- 1 ½ cup milk
- 6-8 Tablespoons of chopped green onions
How to Do it:
Put the bacon into a large kettle and cook on low until the fat is rendered and the bacon begins to crisp.
Add the celery, carrots, potatoes, and onion to the pot and saute about 2-3 minutes, until they begin to soften slightly. Add the garlic and cook for about 1 more minute.
Add the clams, with the liquid to the pot. Add the broth and bring to a boil. Reduce heat and simmer for about 1 hour.
Dissolve the cornstarch in the cream. Slowly add to the pot, stirring constantly. Bring to a boil again, then reduce heat to low. Slowly add the milk and then the butter, continuing to stir. Reduce heat to low and simmer until thickened, about 15 to 20 minutes
Serve hot, garnished with chopped green onions.
Makes about 4 servings
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