Clam Chowder
Make this creamy clam chowder for an easy, flavorful dinner! It's loaded with clams and potatoes and has the most luscious, creamy texture. The secret is starting with a bacon fat roux!
Ingredients
- 6 slices bacon (chopped)
- 2 tablespoons butter
- 1 large onion (chopped)
- 3 cloves garlic minced
- 2 ribs celery (chopped)
- ⅓ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams (drained and reserved)
- 2 medium russet potatoes (peeled and diced)
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup heavy cream
- salt and black pepper
Instructions
- Heat a large pot over medium heat. Cook the bacon for 5-6 minutes until golden and crispy. Remove the bacon to a plate, leaving the fat behind.
- Add 2 tablespoons of butter to the bacon fat. Cook the onion, garlic, and celery for 4-5 minutes until softened.
- Stir in the flour until mixed throughout the veggies.
- Stir in the chicken broth, clam juices, potatoes, Italian seasoning, and bay leaves. Bring to a boil, then reduce to a gentle simmer. Cook for 10-15 minutes until the potatoes are tender.
- Stir in the heavy cream and chopped clams. Season with salt and pepper to taste.
Notes
Clams: You can also substitute with 1 pound of frozen clam meat + 8-ounce bottle of clam juice.