Potato Clam Chowder
Creamy Potato Clam Chowder with crispy bacon sprinkled on top. This easy chowder recipe brings a cozy and delicious meal to the table in less than 30 minutes.
Nutrition Facts
Ingredients
Instructions
In a saucepan, add the clams and water. Bring to a boil and cook for 5 minutes, or until the clams are cooked through. Turn off the heat, drain the clams, and remove the shells, reserving the cooking water. Set the clams aside.
Dry the saucepan with paper towels and heat it over medium heat. Add the bacon and cook until crispy. Remove the bacon from the saucepan and place it on paper towels to drain excess oil.
Add the onion to the saucepan and stir-fry until aromatic and nicely browned. Then, stir in the all-purpose flour and cook until well blended. Add 2 cups of the clam-boiled water, stir, and bring the soup to a boil.
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Recipe Source: Taste of Home
You can use canned clams instead of fresh clams also works for this recipe. Drain two cans of clams and reserve the clam juice. In this recipe, cook the soup with one cup of water and reserved clam juice instead of two cups of boiled clam water. This will still provide a flavourful soup base for clam chowder.
If desired, you can enrich the texture and enhance the flavor by adding two tablespoons of heavy cream.
If the chowder is still watery, continue cooking the soup for a few minutes more to reach a silky and smooth consistency.
To avoid a chewy texture, add the clams in the last step of the recipe. This ensures they are not overcooked and remain tender.
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Reviews from the Original Source
I would like to suggest straining the clam broth the a fine mesh strainer before adding it back into the soup. Nobody likes to eat sand.
Wow! Very alike a favorite dish! I use a cup of cream instead of milk and chili instead of garlic salt and a a bit more bacon but the results should be very close :)
can I use oat milk and tapioca starch instead of flour and milk to make it gluten and diary free. Is there any other type of milk you can recommend that is not soy.
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