Perfectly Creamy Clam Chowder
This perfectly creamy clam chowder is such a dream on a cold winter's day. It is hearty, filling, and totally delicious!
Servings: 8 servings
Ingredients
- 1 ½ cup chopped bacon, raw This was about 10 strips for me. It will depend on the thickness of your bacon.
- 1 cup chopped onions
- 1 ½ cup chopped celery
- ¼ cup butter or oil I used a canola oil, but you can use what you prefer
- ¾ cup flour
- 6 cups vegetable stock
- 8 ounce bottle clam juice
- 2 bay leaves
- 1 teaspoon thyme I used fresh, but you don't have it, use ¾ teaspoon dry
- 1 teaspoon black pepper
- 4 cups yellow potatoes cut in 1-inch chunks. I like this chowder rustic, so I cut larger chunks.
- ¾ teaspoon vulcan's salt If you don't have this, you can use ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt you may need more later, but it will depend on how salty your stock is.
- 1 pint half and half
- 2 6.5 ounce cans of clams
Instructions
- Heat your pan over medium heat, then add the bacon. Cook the bacon until it is crispy. Remove the bacon with a slotted spoon into a bowl and set aside.
- Add your onion, celery, and oil or butter. Continue to cook over medium heat for about 3-5 minutes.
- Sprinkle the flour on top and continue to cook, stirring consistently, for about 3 minutes.
- Next add in your stock, clam juice, bay leaves, thyme, black pepper, vulcan's salt, 1 teaspoon kosher salt, and potatoes.
- Cook over medium heat, stirring occasionally to make sure it isn't sticking to the bottom.
- Once the potatoes are tender, add in the clams and half and half. Check for salt, add more as needed.
- That is it! Serve with your favorite roll, bread, or cracker. Or, if you prefer, serve it just like it is!