Clam chowder

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This chowder is perfect for me if were talking about consistency. Its not as watery a some chowders but it isn't too thick, so dunk some bread in. Its a creamy blend you can change to your liking, too thick? Take the roux off sooner and even add some more clam broth. too watery? add more flour to the roux and cook longer. Im not a chowder debater but I think even those looking for the classic chowder could find something enjoyable about this warm, creamy soup which doesn't cover the taste of those delicate clams.

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  • 6
  • Average
  • 10 mins
  • 35 mins
  • Average budget

Ingredients

  • 2 slices of bacon (not smoked, salt pork)
  • 2 bay leaf
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cups potato
  • 1 cup carrot (can replace with another cup of potato)
  • 4 cups half and half (mix 1/4 cup whipping cream to 3/4 cup whole milk per cup)
  • 2 cans chicken broth (no salt)
  • 2 cans clams with liquid
  • 1 can of hot water
  • 1 can worth of mini scallops (can replace with a 3rd can of clams)
  • 1/3 cup of butter
  • 1/2 cup of flour

Preparation

Step 1

Fry the bacon until the bacon pieces are crispy and theres a reserve of bacon fat. Take out the bacon on a paper towel to be added later. Leave 2 tablespoons of fat and fry the onions and celery until slightly browned.

Step 2

Separate the clams from the liquid and add the clam liquid, chicken broth and hot water to the frying vegetables. At this time you can also add the bay leaf, chooped potatoes and carrots if you have them. Let a light boil cook and soften the potatoes while you start the roux.

Step 3

Melt the butter over medium-low heat making stirring all the while and watching that it isn't starting to brown. Once melted gradually add the flour whisking so it doesn't clump. After all the flour is added the flour butter mixture will thicken quite distinctly while it boils. Add the half and half cream now slowly and mix together to create a thick mixture. Be careful not to burn keep the roux golen or more pale.

Step 4

Add the cream rue mixture to the broth and vegetables in the other pot. This should be when they are almost completely cooked through. Stir well then add the frozen scalloops, seperated clams and the bacon from earlier broken into pieces. Cook for 3-6 min while adding pepper and salt to taste. Serve warm in a wholegrain bread bowl :) Enjoy!

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For originality add some herbs like thyme parsley or heck even rosemary. Some people like the simple clam chowder and there's nothing wrong with that but I like to have surprises in my bite with the delicate flavour of clams carrying out the flavours so your bite is still well rounded but something you wont get bored with. In the beginning cook your bacon on low heat so all the fat melts but the bacon doesn't burn.

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