|Yes, we are playing Mansions of Madness in the background.|
Clam chowder is amazing and one of my favorite soups. In case you were wondering from the above picture, I love adding pepper to my chowder for some reason. Lots and lots of pepper. This is added after the recipe is complete and only to my own bowl, so don’t worry if you don’t like that much pepper.
We finally have some nice rainy weather here in SoCal. This is, of course, after we went through another heat wave…in the fall…in November. But I can’t complain, I live for this cold, wet weather we have now.
My friend Val was down for the week and it was great since we spent the entire time playing games and cooking good eats. He gave me this recipe for the chowder and I altered it to make my own variation of it. I think you could even make this dish without the clams and it would still taste amazing.Print
- 1 LargeOnion
- 4 Cans of 6.5 ozChopped clams, keep the juice
- 1 BottleClam juice
- 2.5 CupsHalf and Half
- 6 Red Potatoes, diced
- 1 CupHeavy Cream
- 1 lbBacon, sliced into bite sized pieces
- 1/2 StickButter
- 4 TBSPFlour
- Salt and Pepper to taste
- In a large pot, cook the bacon.
- Once bacon has browned nicely, add onions and cook until they are translucent.
- Add potatoes.
- Strain the clams, keeping the juice. Add the juice and the additional bottle of clam juice to the pot.
- Stew until potatoes are soft (about 15-20 minutes).
- Once soft, add the clams and the half and half.
- Simmer on medium heat for about 15 minutes.
- While the chowder is simmering, in a separate saucepan melt the butter.
- Once melted, add flour slowly and stir constantly.
- Add heavy cream, again stirring constantly. You should end up with a thick roux.
- Add mixture to pot of chowder and stir.
- Add salt and pepper to taste.
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