Hearty Clam Chowder

Hello, hello!

Who wants some hearty clam chowder? I dooooooo!!!

Let me just say, we’ve made this clam chowder three times in the past three weeks. It’s just that good! It’s extremely hearty and easy to make, and can feed quite a few people. We tend to eat it as a side with our dinner for a couple of nights and then I’ll container up any remaining chowder and freeze for another meal at a later date.

I know I say that a lot, but container-ing and freezing is kind of my thing. I hate to waste food, and some nights I just don’t get in the mood to cook, so frozen soup or sauce is always an ideal go-to for us.

There are quite a few ingredients in this chowder, but that’s what makes it so tasty. Also, this is a healthier version of some other clam chowder recipes, since I don’t use any heavy cream. Just some half and half and milk. The other ingredient I use to thicken up the chowder is potatoes. The starch will thicken the broth right up, and it works like a charm.

I recommend low sodium bacon and vegetable stock to cook with. If you find the chowder is still too salty for you, simply add a bit more water. The chowder will still thicken up as it’s simmering.

Enjoy, my fellow seafood-lovers!

Ingredients:

2 – 6.5 oz cans of chopped clams, reserve the juice
1 – 10 oz can of whole baby clams, reserve the juice
5 slices of thick cut, low sodium bacon, diced (optional)
1 sweet medium onion, diced
4 celery stalks, chopped
2 carrots, chopped
10 cloves of garlic, chopped
2 bay leaves
2 russet potatoes, rinsed, peeled, and diced
1 1/2 tsp fresh thyme
6 Tbsp flour
2 cups of low sodium vegetable stock
1/2 can beer
1 1/2 cups of half and half
1 1/2 cups of milk
1 tsp of Old Bay
1 Tbsp of Paprika
3 Tbsp fresh parsley
4 Tbsp of butter
extra virgin olive oil
pepper, to taste

Directions:

Prep the bacon, onion, celery, carrots, garlic, and potatoes. Place the potatoes in a bowl of cold water. Set aside.
Heat a large dutch oven or stock pot on medium. Add the bacon to the pot and cook until lightly golden brown. Then remove from the pot and set aside.
Leave in the remaining fat from the bacon in the pot. Put heat on low.
Add 3 Tbsp of butter to the pot. When the butter is melted, add 6 Tbsp of flour and stir to make a rue. ** Make sure to brown it, but don’t burn it.
Add the onion, celery, and carrots to the pot. Drizzle with olive oil, as needed. Sauté on low, stirring regularly.
Sauté for five minutes or until the onions become translucent. Add garlic to the pot and sauté for one more minute.
Add 1 1/2 cup milk, 2 cups of vegetable stock, 1/2 can of beer, and clam juice from the chopped and whole clams. Stir mixture.
Raise the heat back to medium. Add the two bay leaves, 1 1/2 tsp thyme, 1 Tbsp of Paprika, 3 Tbsp of fresh parsley, and 2 tsp of Old Bay. Stir.
Strain the water from the potatoes and add the potatoes to the pot, and stir.
Bring the mixture to a boil and simmer for approximately 10-15 minutes or until the potatoes are cooked.
Add 1 1/2 cup of half and half to the pot.
Return the bacon to the pot.
Add the clams and cook for another five minutes.
Add pepper, to taste.

Step by Step Directions with Photos:

Prep the bacon, onion, celery, carrots, garlic, and potatoes. Place the potatoes in a bowl of cold water. Set aside.

Heat a large dutch oven or stock pot on medium. Add the bacon to the pot and cook until lightly golden brown. Then remove from the pot and set aside.
Leave in the remaining fat from the bacon in the pot. Put heat on low.

Add 3 Tbsp of butter to the pot. When the butter is melted, add 6 Tbsp of flour and stir to make a rue. ** Make sure to brown it, but don’t burn it.

Add the onion, celery, and carrots to the pot. Drizzle with olive oil, as needed. Sauté on low, stirring regularly.
Sauté for five minutes or until the onions become translucent. Add garlic to the pot and sauté for one more minute.

Add 1 1/2 cup milk, 2 cups of vegetable stock, 1/2 can of beer, and clam juice from the chopped and whole clams. Stir mixture.

Raise the heat back to medium. Add the two bay leaves, 1 1/2 tsp thyme, 1 Tbsp of Paprika, 3 Tbsp of fresh parsley, and 2 tsp of Old Bay. Stir.

Strain the water from the potatoes and add the potatoes to the pot, and stir.
Bring the mixture to a boil and simmer for approximately 10-15 minutes or until the potatoes are cooked.