Cooking Instructions
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Step 1
In a medium saucepan, cook
Wright® Brand Smoked Bacon (6 slices)
medium heat until crispy, about 10 minutes.
Step 2
In a medium skillet, melt
Unsalted Butter (3 Tbsp)
over medium heat. Add
White Onion (1/2)
and sauté until fragrant, 3-5 minutes.
Step 3
Add
Celery (2 stalks)
into the skillet. Stir and cook for 2-3 minutes.
Step 4
Sprinkle in
All-Purpose Flour (3 Tbsp)
and sauté with onion and celery for a minute or two.
Step 5
Whisk in
Whole Milk (1/2 cup)
and
Chicken Bone Broth (1/2 cup)
. Bring to a simmer and cook for 5-8 minutes, until it has thickened.
Step 6
Add remaining
White Onion (1/2)
into the pan with the bacon and cook until translucent.
Step 7
Add the juice from the
Whole Baby Clams (1 can)
and remaining
Chicken Bone Broth (1/2 cup)
, followed by the
Red Potatoes (3 cups)
. Cover and cook over medium heat until potatoes are fork tender, about 15-20 minutes. Stir occasionally.
Step 8
Once the potatoes are done, add clams, cream of celery soup,
Whole Milk (1/2 cup)
,
Heavy Cream (1 cup)
, and
Dried Dill Weed (1 tsp)
. Stir everything together consistently and cook the chowder over medium-low heat for another 5 minutes.
Step 9
Season with
Salt and Pepper (to taste)
.
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