Wednesday, January 22, 2014
The base of the chowder is thick and creamy and full of so much flavor. The pieces of bacon not only add a salty element but also adds a layer of crunchy texture. It's packed full of tender chunks of potatoes and perfectly sized pieces of clam. There are so many flavors and textures going on in this soup and they all work together to make a deliciously rich chowder.
Creamy Clam Chowder
3 Strips thick bacon, cut into 1/4 inch pieces
2 Tbsp vegetable oil
1 Medium onion, finely chopped
2 Tbsp + 1 Tsp flour
1 (8oz) bottle clam juice
3 1/2 Cups whole milk
1 Large potato, peeled and cut into 1/2 inch chunks
2 (6.5 oz) cans chopped clams, drained
Dash of hot sauce, optional
2 Tbsp minced parsley
Place bacon and oil in a large stockpot and place over medium heat. Cook until the bacon begins to crisp, stirring occasionally, about 4 minutes. Add the onion and cook until softened, about 4 minutes. Add the flour, and stir continuously for about 2 minutes. While stirring continuously, slowly pour in the clam juice and bring to a boil.
Once the clam juice is incorporated add the milk, potatoes and hot sauce (if desired) and stir to combine. Season with salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10-12 minutes. Taste, adjust seasonings, if needed.
Ladle the chowder into bowls or cups, garnish with parsley and serve.
Recipe source: slightly adapted from All You