Clam Chowder Recipe

Instructions

Heat a large pot or Dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to a paper towel-lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired). Add veggies - toss in chopped carrots, onion, and celery and continue cooking over med/high heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in flour and saute another minute, stirring constantly. Build Broth - Add chicken broth, reserved clam juice, bay leaf, Worcestershire, Tabasco sauce, thyme, salt, and black pepper. Bring the soup to a light boil. Add Potatoes - While the soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot, then stir in milk and whipping cream. Bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min). Add Clams - When potatoes are tender, add chopped clams, return to a light boil, and remove from heat. Don't overcook clams or they will get tough*. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro if desired.

• lean bacon Notes: 6 slices, cut into 1/2" strips
• medium carrots Notes: 2, sliced into thin rings or half rings
• celery ribs Notes: 2, finely diced
• small onion Notes: 1, finely diced
• all-purpose flour Notes: 4 Tbsp, or GF flour
• low-sodium chicken broth Notes: 2 cups, or stock
• canned chopped clams cans) Notes: 1 1/2 cups, drained with juices reserved, from 3 (6.5 oz
• bay leaf Notes: 1
• Worcestershire sauce Notes: 1 1/2 tsp
• Tabasco sauce Notes: 1/2 tsp
• dried thyme Notes: 1/2 tsp
• salt and 1/4 tsp black pepper Notes: 1 1/2 tsp, or to taste

  Optional
• 6 medium potatoes Notes: 1 1/2 lbs, Yukon gold or russet, peeled
• milk Notes: 2 cups, any kind
• whipping cream or heavy whipping cream Notes: 1 cup
• chopped cilantro Notes: 2 Tbsp, optional for garnish

  Optional