Side Pannel
Clam Chowder
Clam Chowder
- Recipe Submitted by maryjosh on 01/04/2020
Ingredients List
- 1 pound bacon chopped and divided
- 19.5 ounces canned clams drained, chopped, and juice reserved
- 2 celery stalks chopped
- 1/2 onion chopped
- 3 cups chicken stock
- 4 potatoes peeled and cubed
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 15.5 ounces corn drained (1 can)
- 1 cup half and half
- 2-3 tablespoons cornstarch or flour
- Fresh chopped parsley for garnish
Directions
Drain clams in a colander and reserve all the clam juice and set aside.
In a large saucepan over medium heat add ¾ chopped bacon, onion, and celery. Sauté until tender, about 5 minutes. Add in chicken stock and clam juice and simmer 5 minutes.
Add in cubed potatoes and keep simmering until potatoes are tender, but not mushy, about 5 minutes. Season with garlic salt, dried parsley, black pepper, and onion powder. Pour in corn and chopped clams. Bring to a rolling boil.
Whisk half and half and cornstarch or flour together to make a rue and pour into soup. Mix to combine and begins to thicken.
Remove from heat and cook remaining bacon. Garnish with bacon and fresh chopped parsley.
In a large saucepan over medium heat add ¾ chopped bacon, onion, and celery. Sauté until tender, about 5 minutes. Add in chicken stock and clam juice and simmer 5 minutes.
Add in cubed potatoes and keep simmering until potatoes are tender, but not mushy, about 5 minutes. Season with garlic salt, dried parsley, black pepper, and onion powder. Pour in corn and chopped clams. Bring to a rolling boil.
Whisk half and half and cornstarch or flour together to make a rue and pour into soup. Mix to combine and begins to thicken.
Remove from heat and cook remaining bacon. Garnish with bacon and fresh chopped parsley.
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