It's that time of the year that I start craving soup. This is the first of many that will be featured. This clam chowder didn't turn out looking like the original recipe but I'm sure it tasted just as good. Its a nice thick chowder and does not have the heavy clammy flavor that some chowders in cans do. If you have good eaters in your family you will need to double the recipe. As written this recipe makes 4 servings.
2 10oz. cans chopped or whole clams, chopped
1 bottle clam juice
4 strips bacon
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
2 potatoes, cubed
4 tablespoons butter
1/4 cup flour
1-1/2 cups whole milk
1/2 cup heavy cream
1/4 teaspoon garlic powder
salt and pepper to taste
Cook bacon until crisp in a large pot. Remove bacon and add to the bacon drippings the onion, celery, carrots and potatoes. Stir for a couple of minutes and add in the clam juice plus the juice from the 2 cans of clams (do not add clams at this point). Let simmer on medium heat until potatoes are tender.
While waiting add butter to a sauce pan and once melted add in flour and stir to combine well, add in milk and stir till it begins to thicken. Then add in the heavy cream. Continue to stir until it thickens up to a thin gravy consistency. Once potatoes are tender pour in cream mixture and stir to combine. Add in seasonings to taste, then add in clams and cook for 5 minutes longer.
Remove from heat and stir in crumbled bacon. Enjoy!
Original recipe Janet's Appalachian Kitchen