This clam chowder… is amazing. It is so creamy and savory! We added more clams than most would add, but it was just right in my opinion. It also almost tastes better the next day, but as if we waited that long to try it! We did not, and it was so good. Enjoyed it with the no-knead homemade bread, which was quite delish in this chowder.
Ingredients
3 6.5 oz. cans chopped/minced clams in clam juice
1 8 oz. bottle clam juice
6 thick center-cut bacon strips chopped
1 tablespoon butter
1 large onion chopped
1 1/4 pounds 3 1/2 cups Russet potatoes, peeled and diced into 1/4-1/2” cubes
3-5 garlic cloves minced
1/4 teaspoon red pepper flakes optional
1/3 cup all-purpose flour
2 cups low sodium chicken broth
2 teaspoons chicken bouillon
2 bay leaves
1/2 tsp EACH dried parsley dried oregano, salt
1/4 tsp EACH dried thyme pepper
1 cup heavy cream
Instructions
Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
