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Clam Chowder
Ingredients
• 2 cans of Polar 10 oz. Whole Baby Clams – rinse with water after draining
• 6-7 pieces bacon, diced
• 2 cups milk
• 2 cups heavy cream
• ½ cup flour
• 1 tablespoon fresh thyme, chopped
• 3 bay leaves
• 1 teaspoon dried dill
• 1 cup Leeks, chopped
• 1 carrot, peeled and diced
• ½ cup celery, chopped
• 1 cup yellow onion, chopped
• 2-3 potatoes, peeled and medium diced
• 1 tablespoon butter
• Salt and pepper to taste
• 2 tablespoons parsley, chopped
Directions
- In a heavy stock pot, over medium high heat, render the bacon until crisp, about 8 minutes.
- Stir in the leeks, onions, celery and carrots, sauté about 2 minutes, season with salt/pepper.
- Add the bay leaves, thyme and dried dill. Stir in the flour and cook for 2 minutes .
- Add the potatoes, milk, clam juice from both cans (reserve the clams) and stir.
- Bring the liquid up to a boil and reduce to a simmer, until the potatoes are fork tender, about 12 minutes.
- Add the heavy cream and bring up to a simmer. Add the clams, stir in butter and parsley.
- Season with salt and pepper if needed. Ladle soup into bowls and serve.
With this easy-to-follow recipe, you can enjoy a bowl of homemade clam chowder that is rich, creamy, and full of flavor. Whether you're serving it as a starter or as a main course, this clam chowder is sure to be a hit with everyone at the table. So, grab your ingredients and get cooking!
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