Description
A rich and creamy clam chowder filled with tender clams and hearty potatoes, perfect for cozy family dinners.
Ingredients
- 6 slices bacon, chopped
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- ⅓ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams, drained and reserved
- 2 medium russet potatoes, peeled and diced
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- Heat a large pot over medium heat and cook the chopped bacon for 5-6 minutes until golden and crispy.
- Remove the bacon from the pot but leave the fat behind.
- Add the butter to the bacon fat, then cook the onion, garlic, and celery for 4-5 minutes until softened.
- Stir in the flour, blending it with the vegetables.
- Gradually add chicken broth, clam juices, diced potatoes, Italian seasoning, and bay leaves. Bring to a boil and then reduce to a gentle simmer.
- Cook for 10-15 minutes, until the potatoes are tender.
- Stir in the heavy cream and chopped clams, then season with salt and pepper to taste.
Notes
Allow leftovers to cool before storing in an airtight container; keeps for up to three days.