This is the only clam chowder recipe you will ever need. It's easier to make than you think and so satisfying to eat. Packed with clams, bacon and vegetables, it's soon to be your family's favorite chowder.
Course Main Course, Side Dish, Soup
Keyword clam chowder, soup
Prep Time 15minutes
Cook Time 25minutes
Servings 4main course servings
Author Tasia ~ two sugar bugs
5medium potatoeschopped in ½ inch cubes, I use Yukon gold
2cupswateror 1 cup water and 1 cup stock
4drops liquid hot sauceI use chipotle Tabasco
4 6.5ouncecans chopped clams in clam juice
2cupshalf and half
In a large stock pan or Dutch oven, sauté the bacon over medium heat until crisp. Remove bacon to a paper towel lined plate and set aside. Drain all but 1 tablespoon of bacon fat.
Add green onions, potatoes, bell pepper, garlic, carrots and celery. Pour in the water (or half water and half stock), salt, Worcestershire sauce and hot sauce. Add a shake or two of fresh ground black pepper.
Cover and simmer for 15 minutes or until potatoes are tender.
Using a potato masher, slightly mash mixture leaving some intact chunks of potatoes.
In a separate saucepan, warm the clams and their juice for 3 minutes or until tender. Then add the clams and juice to the vegetable mixture.
Add the sauteed bacon and the half and half and stir well. Test for seasoning; add additional salt or pepper, if needed.
Heat until hot, but not boiling.
Top with additional chopped green onions or chives and extra chopped bacon, if desired.
*to make the calm chowder meat free - omit the bacon and use 1 tablespoon butter to sauté the vegetables. Use all water or a combination of water and seafood stock.