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Clam Chowder David
45 min · Medium · 4 servings
A creamy and comforting clam chowder that's perfect for any season, inspired by classic international flavors.
Ingredients
2 cans (6.5 oz each) chopped clams with juice
4 slices bacon, chopped→1 large onion, diced→2 stalks celery, diced→2 medium potatoes, peeled and diced→2 cups clam juice (from canned clams)
1 cup heavy cream→2 tablespoons unsalted butter→2 tablespoons all-purpose flour→Salt and freshly ground black pepper to taste→Fresh parsley, chopped (for garnish)→Tap an ingredient to explore it
Method
1
Cook the bacon in a large pot over medium heat until crispy. Remove and set aside.
2
In the bacon drippings, sauté the onion and celery until translucent, about 5 minutes.
3
Add the potatoes and clam juice, bringing to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
4
In a small bowl, whisk together butter and flour to make a slurry. Stir it into the soup to thicken.
5
Add the chopped clams (with juice) and heavy cream. Heat through without boiling.
6
Season with salt and pepper, then garnish with chopped parsley and the cooked bacon.
7
Serve hot with crusty bread.
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