This soup has the perfect thickness to be comforting and satisfying. The combination of whole clams, bacon, and potatoes with the creamy and tasty soup base is just as hearty as it gets. The best part comes when you reach the bottom of the bread bowl and scrape off the inner side of the bread that’s been soaked in the chowder.
Total Time
50min
4.5
4 Ratings
Author: StreetSmart Kitchen
Servings:
4
Ingredients
•
6
slices
Bacon
•
3
Tbsp
Unsalted Butter
•
1
White Onion
, diced
•
2
stalks
Celery
, finely chopped
•
3
Tbsp
All-Purpose Flour
•
1
cup
Whole Milk
•
1
cup
Chicken Bone Broth
•
1
can
(10 oz)
Whole Baby Clams
•
3
cups
Red Potatoes
or Yellow Potatoes or a mix of both
•
1
cup
Heavy Cream
•
1
tsp
Dried Dill Weed
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a medium saucepan, cook Bacon (6 slices) medium heat until crispy, about 10 minutes.
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.
3.
Add Celery (2 stalks) into the skillet. Stir and cook for 2-3 minutes.
4.
Sprinkle in All-Purpose Flour (3 Tbsp) and sauté with onion and celery for a minute or two.
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.
6.
Add remaining White Onion (1/2) into the pan with the bacon and cook until translucent.
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.
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.
9.
Season with Salt (to taste) and Ground Black Pepper (to taste).
Nutrition Per Serving
CALORIES
630
FAT
41.8 g
PROTEIN
22.6 g
CARBS
42.0 g
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