Clam Chowder
Ingredients
- 4 slices bacon
- 2 tablespoons Butter
- 2 cloves garlic minced or paste
- 1 onion
- 3 stalks Green onion
- 1 Tbsp Better Than Bouillon (Clam Base) optional
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups cup Half & Half
- 6 (6.5-ounce) cans chopped clams, (reserve the clam juices & set aside)
- 1 cup Chicken Stock or Clam Juice from all 6 cans of clams (View video)
- 2 bay leaf
- 1 bottle hot sauce (your choice)
- 1 cup Monterey Jack Cheese (Optional)
- 3 russet potatoes
- Kosher salt and Ground black pepper to taste
- Fresh Chopped parsley leaves
Instructions
Prep all veggies, Potatoes, Celery, Onions, Parsley, Green Onion and set aside
Grate Cheese and set aside
Partially cook/boil Potatoes and set aside
Fry Bacon until crispy allow to cool chop and set aside
In a Dutch Oven on medium heat, melt butter, add onions and celery, cook veggies until soften then add thyme, fresh parsley and stir.
Now add flour and sir until lightly brown or completely combine with the veggies, then pour in Half & Half and continue to stir.
Pour in Chicken broth and or (reserved Clam juice) and you can use both, add potatoes and cook down until potatoes are Al dente
Add garlic paste or minced garlic
Add Bay leaf
Pour in Chopped Clam and continue to stir (Reduce to low heat to thicken Chowder)
Add Clam Base (optional)
Add Salt & Pepper to taste and stir constantly as the Chowder reduces and thickens for about 20 mins or more then serve with a garnish of cheese topped with bacon, green onion, and fresh parsley and hot sauce...
Enjoy!
Notes
I used Better Than Bouillon Clam Base purchased on Amazon, its not needed if you use all 6 cans of the reserved clam juice
I used Garlic Paste, FYI minced Garlic is the better option
*Hot Sauce will take the Clam Chowder Flavor Profile up a few Nauticals
