3 Cups canned clams and juice (3, 10 oz cans whole baby clams)
1 Cup Chopped celery
1 medium onion, chopped (about one Cup)
1 bell pepper, seeded and chopped
1/2 Cup butter
3 strips bacon, cooked and chopped
1 tsp. thyme
1/2 Cup flour
4 Cups milk (See Note)
2 Cups red potatoes, diced (2 potatoes, either peeled or not)
1 tsp. salt
1/4 tsp. whilte pepper
Instructions
If using baby clams you don't need to chop them For larger clams you may want to chop them.
Do not drain the juice.
In a dutch oven, saute celery, onions, and bell pepper in butter until soft. Fry the bacon, chop it,
then add it, with drippings, to the vegetables. Season with thyme. Sprinkle the flour over the
sauteed vegetables and cook for 3 minutes, stirring constantly. Set aside.
Bring the milk to a boil with the potatoes, clam broth and clams. Add the liquid to the vegetable
mixture, stirring constantly to prevent lumping. Season to taste.
Return soup to a boil and simmer for 30 minutes to cook the potatoes. Thin with milk if desired.
Serve when ready.
NOTE- Replacing 2 cups of milk with half and half resulted in a much richer taste. I also like to
make this soup the day ahead.
Originally Submitted
12/28/2010
0 Out of 5 from
0 reviews
You can add this Soup - Clam Chowder recipe to your own private DesktopCookbook.