My Clam Chowder
The moment I tasted clam chowder I was hooked. I can't pinpoint the time I tried it for the first time because when we moved to the US so many dishes were a "first time". Like lasagna and broccoli cheddar soup and brownies - to name a few.
Over the years I've made so many different ones. From websites recipes, to recipes printed on canned clams. I've tried it with fresh clams, frozen clams, but canned ones are my favorite.
I'll just jump right into the recipe
- 3 lbs canned clams ( I get the Costco canned clams - my fav, I'll have it in the picture)
- 2 cups fresh corn shucked from the cob, or a small bag of frozen corn, or a can of organic corn ( I use the canned ones
- 8 potatoes ( medium size) or 6 large ones cut into small cubes
- 4 celery sticks - chopped
- 1 large onion, chopped
- 3 garlic coves, minced
- 4 strips of bacon
- 1/2 stick grass fed butter
- 1/2 - 3/4 cups heavy cream
- bay leaf
- a bunch of dill
- salt and pepper to taste
- 2 tsp chicken base, or 2 bouillon cubes. I love that brand "Better Than Bouillon" Costco has it for an awesome price. I make my own bone broth, but sometimes I cheat and this stuff is pretty much worth cheating with.
- add a pinch of dry parsley or your favorite spice mix, and a pinch of paprika
- Crusty bread is a must to serve with this deliciousness
In the picture I have every thing precut and in bags because that's how we took it all to the beach and made our clam chowder there!
Heat a large hot pot on medium and then cook the bacon until some of the bacon fat starts to cook off. ( I buy the "ends and pieces" of bacon. I find that it has more of that smoky flavor and it's half the price, even at the butcher ) Then, add the onion and cook for a few minutes, scrapping the bacon pieces as you go. Add the celery, garlic and butter. Once the butter melts, add the potatoes and let all that fry a little in the bacon and buttery goodness. This is when I start to season with salt and pepper and throw in the bay leaf and other spices. Cook for 10 min. If the bottom starts to stick, add a little water. As soon as the potatoes cook and are soft add the corn ( drain it is using canned)and the entire can of clams and the liquid they are in. Bring to a boil. Add the heavy cream and dill and taste.
When salting - add a little at a time because the bacon and chicken base/ bouillon is pretty salty.
I don't add a thickener to my clam chowder. I know some people do flower or starch. At home I mash the potatoes a little to thicken it. Besides, all that liquid needs to be absorbed with a crusty bread, so why add the gluten in the base.