The weather in Florida is beginning to cool down, making it an ideal time for a warm bowl of Clam Chowder. This was my first attempt at making clam chowder so I reviewed numerous recipes to perfect this one. And, perfect it is!
INGREDIENTS
4 slices Bacon, diced up
1 LG Onion, diced
2 Stalks of Celery, diced
1 Clove garlic, minced
1/4 tsp dried thyme
3 MD russet potatoes, peeled & cut into 1/2-inch cubes
1 Cup Chicken Broth
8 oz. Bottle Clam juice
1 Cup Heavy Whipping Cream
1 Cup Half & Half
1/3 Cup All-Purpose Flour
(2) 6.5 oz Cans Chopped clams (keep the juice)
1 tsp Salt
1/2 tsp Fresh Ground Pepper
INSTRUCTIONS
In a Dutch Oven, cook Bacon pieces over medium-high heat until browned. Remove bacon from pot to a paper towel-lined plate and set aside.
Leaving the bacon grease in the pot, add onion and celery. Cook until softened, about 5 minutes.
Stir in garlic and cook for 30 seconds, until fragrant.
Stir in Thyme, Potatoes, Chicken Stock, and Clam Juice. Bring to a boil then reduce heat and simmer for 20 minutes or until potatoes are tender. I like to mash abut 1/4 of the potatoes to make the soup thick.
In a small bowl combine the Half and Half and Flour. Whisk until smooth. Slowly stir into the soup and return to a simmer. Cook 2-3 minutes or until thickened.
Add clams and their juice along with the Heavy Whipping Cream and cook 1-2 minutes or until heated through. Season to taste with salt and pepper.
Garnish with the chopped bacon, fresh parsley, and oyster crackers.
Delishhhhh!!!!
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