Creamy Clam Chowder Recipe

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and contains beneficial fats.

Dice the large onion.

Chop two sticks of celery and set aside.

Peel and dice two large potatoes into bite-sized pieces.

Mince three cloves of garlic.

In a large Dutch oven, add four strips of streaky bacon and cook over medium high heat until crispy, about 6 to 10 minutes.

Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Add 2 tablespoons of butter to the bacon fat and melt over medium high heat.

Add the diced onion, chopped celery, and minced garlic to the pot and cook for about 4 minutes until the onion is tender.

Sprinkle in 1/3 cup of all-purpose flour and cook for about a minute to form a roux.

Stir in the juice from the clams, then add 1 and a half cups of chicken stock and 1 and a half cups of whole milk while stirring to avoid lumps.

Add 1 and 1/2 teaspoons of salt and 1/4 teaspoon of black pepper, and cook until the mixture thickens, about 2 minutes.

Add the diced potatoes and 1 bay leaf, bring to a boil, then reduce to a simmer for about 15 minutes until the potatoes are tender.

Stir in 1 and a half cups of half and half and the clams, warming them through without overcooking.

Taste and adjust salt if necessary, then remove the bay leaf before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens