Easy, Rich, Creamy, and Flavorful Clam Chowder Recipe







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Easy, Rich, Creamy, and Flavorful Clam Chowder

Name: Bruce Jensky
Base: Langley Air Force Base, Hampton, VA
Recipe: This Clam Chowder recipe is easy and makes a rich, creamy, and flavorful soup and tastes even better the next day. It takes about 15 minutes prep time and just over 30 minutes to cook and makes 12 1-cup servings. INGREDIENTS: 2 bacon slices; 2 cups chopped onions; 1-1/4 cups chopped celery; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 2 garlic gloves; 6 (6 1/2 ounce) cans chopped clams (undrained); 5 cups diced peeled baking potatoes (about 1-pound); 4 (8-ounce) bottles clam juice; 1 bay leaf; 3 cups fat-free milk; and 1/2 cup all-purpose flour (about 2-1/4 ounces)... DIRECTIONS: Step 1: Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in the pan. Crumble bacon and set aside. Add onion, celery, salt, thyme and garlic to drippings in pan; cook 4 minutes or until vegetables are tender. Step 2: Drain clams, reserve liquid. Add clam liquid, potatoes, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender. Discard the bay leaf. Step 3: Combine milk and flour. stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 more minutes. Pour into bowls and sprinkle with bacon. Step 4: Enjoy!