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
- 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
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!Now, sit back and enjoy. You deserve it!