Clam and Corn Chowder
Customize clam chowder with your own additions. Add sautéed mushrooms and green onions, or sauté some diced carrots and celery along with the onions.
Ingredients
- 4 slices bacon
- 1/4 cup chopped yellow onion
- 2 tablespoons all-purpose flour
- 2 bottles, 2 cups clam juice
- 2 cans, 6 1/2 ounces each minced clams, undrained
- 2 cups diced potatoes
- 2 cups water
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons butter
- 1 can, 13 ounces evaporated milk
- 2 green onions, chopped
- 1 small can, about 1 cup cream-style corn
- Freshly ground black pepper to taste
Instructions
- Cook the Bacon: Brown the bacon in a Dutch oven or large saucepan over medium heat. Remove the bacon with a slotted spoon and drain it on paper towels; then crumble and set it aside.
- Sauté the Onion and Make the Roux: Remove all but 2 tablespoons of drippings from the pan and add the chopped yellow onion. Sauté for 3 to 4 minutes, or until translucent. Add the flour and cook, stirring, for 2 minutes.
- Simmer the Base: Add the clam juice, undrained minced clams, diced potatoes, water, and 1 teaspoon of kosher salt to the roux. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender.
- Add the Dairy and Corn: Stir in the butter, evaporated milk, green onions, cream-style corn, and freshly ground black pepper. Taste the chowder at this stage and add more salt if needed, as the dairy and corn will soften the flavors.
- Finish and Serve: Sprinkle crumbled bacon over each serving.
Notes
If you prefer a thicker chowder, mix 2 tablespoons of flour with 1 tablespoon of cold water to make a smooth paste. Stir it into the soup and cook until thickened.
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