Easy & Delicious Clam Chowder

"This is a very simple chowder that will get raves from your guests. This is my own recipe and I encourage experimentation and modifications!"
 
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Ready In:
35mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Cook bacon, reserving about 1-2 tbls fat.
  • Drain clams, reserving the liquid. If you use clams from the seafood counter, and you'll need about 3/4 lb, either ask them for some clam juice or buy a bottle of it.
  • In 3-qt saucepan, add bacon fat and cook onions over medium-high heat until just soft.
  • Deglaze with sherry, stirring the mixture thoroughly.
  • Add diced potatoes and sauté for a minute or two, then add clam juice. If clam juice doesn't completely cover the potatoes, add water.
  • Bring to a boil, cover and cook for 5 minutes or until potatoes are tender.
  • Stir in soup, then add half & half. Reduce heat to medium-low and add clams.
  • Add thyme and celery seed.
  • Chop bacon and stir in, along with butter and a couple pinches of dried parsley.
  • Adjust to taste with salt and pepper.
  • Simmer over low heat for an additional 15 minute.
  • If necessary, thicken with 1 tbl corn starch dissolved in 1/8 c cold water.

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