Directions:
Step 1: Cook the bacon and aromatics
In a Dutch oven, cook diced bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate. Reserve the bacon drippings in the pot to sauté the vegetables. Add chopped onion and celery to the drippings and cook until tender, about 4-5 minutes. Stir in minced garlic and cook for an additional minute.
Step 2: Simmer the soup
Stir in cubed potatoes, water, clam juice, chicken bouillon, white pepper, and thyme. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes or until the potatoes are tender.
Step 3: Thicken the soup
In a small bowl, whisk together the flour and 1 cup of half-and-half until smooth. Gradually stir this mixture into the soup. Bring the soup back to a boil, stirring frequently until thickened, about 1-2 minutes.
Step 4: Add clams and cream
Stir in the chopped clams (with their liquid) and the remaining 1 cup of half-and-half. Cook until the clams are heated through, but do not bring the soup to a boil to avoid curdling the dairy.
Step 5: Serve
Ladle the clam chowder into bowls and top with crumbled bacon. Serve hot, alongside oyster crackers or crusty bread.
Tips:
- For creamier chowder: Use regular half-and-half or even heavy cream.
- For extra clam flavor: Replace the water with additional clam juice, and add an extra can of clams if desired.
- Storage: The soup keeps well in the fridge for 3-4 days. Reheat gently on the stove to preserve its creamy texture.
Now you’re ready to enjoy a warm and comforting bowl of clam chowder that’s rich in flavor and full of hearty goodness!
Thanks for your SHARES!
Mom calls this ‘Christmas Greens Glory’ because it tastes like pure Southern holiday tradition!
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