Best Ever Clam Chowder
- ½ pound bacon, medium dice
- 1 cup leeks, chopped
- 1 cup onions, chopped
- ½ cup celery, chopped
- 1 carrot, peeled and diced
- 1 cup sliced mushrooms (optional, but we love them!)
- 2-3 bay leaves
- 1 Tbsp fresh or (1/2 Tbsp dried) thyme
- ½ cup flour
- 1 pound white potatoes, peeled and diced
- 4 (6 oz) cans whole clams (drain and reserve liquid)
- 3 jars clam juice plus reserve from cans
- 2 cups heavy cream
- Salt and Pepper
- In a heavy stock pot over medium high heat, render bacon until crispy about 8 minutes.
- Stir in leeks, onions, celery, carrots and mushrooms. Saute for about 2 minutes or until vegetables begin to wilt.
- Season vegetables with salt and pepper. Add Bay leaves and Thyme.
- Stir in flour and cook for 2 minutes. Add potatoes. Stir in clam juice, including the reserve juice from the cans of clams.
- Bring liquid up to boil and reduce to simmer. Simmer until potatoes are fork tender.
- Add cream and return to simmer.
- Add clams and warm for 2 minutes.
- Season with salt and pepper to taste.
- ENJOY
Calories: 3544 Fat: 217g Saturated fat: 122g Unsaturated fat: 77g Carbohydrates: 206g Sugar: 21g Sodium: 2935mg Fiber: 21g Protein: 194g Cholesterol: 1014mg
Recipe by Green Eggs & Goats at https://greeneggsandgoats.com/2013/11/best-ever-clam-chowder/
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