Clam Chowder
Clam chowder is one of my all-time favorite comfort soups. Luckily it's very easy to make. This recipe is a keeper. I can confidently say this New England Style Clam Chowder rivals my favorite restaurant version! P.S. this recipe has a much lower fat content. This lighter clam chowder only has 1 cup of cream for the entire pot but maintains it's super creamy appeal and has incredible satisfying flavor.
Serving: 6
Ingredients
6 slices bacon, sliced into ½" strips
2 carrots, sliced into thin rings or half rings
2 celery stalks, diced into ¼" pieces
1 small onion, finely diced
4 Tbsp all-purpose flour
2 cups Chicken broth, reduced sodium
1 bay leaf
½ tsp Tobasco
1 cup chopped clams with juice (I used 2 small cans)
1½ tsp worchestershire sauce
½ tsp dry thyme
¼ tsp black pepper & Salt to taste (1/2 to 1 tsp salt)
1½ lbs potatoes (about 6 medium potatoes), cubed into bite-sized pieces
2 cups milk (any kind; I used 2%)
1 cup heavy whipping cream
To Serve:
⅛ bunch of Cilantro, finely chopped
Crackers or fresh crusty bread to serve
Instructions
In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).
In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.
Stir in 2 cups chicken broth, 1 bay leaf, ½ tsp tabasco, 2 cans chopped clams with juice, 1½ tsp worcestershire sauce, ½ tsp thyme, ¼ tsp pepper, and about 1 to 1½ tsp salt or to taste. Bring to a light boil.
Add 1½ lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.
To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.
