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Savory Clam Chowder

Course Appetizer, Lunch, Main Course, Soup
Cuisine Soul, Southern
Keyword appetizer, Bacon, Bowls, Chowder, seafood, Soup, Vidalia Onion
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 people
Calories 280kcal
Author Jennifer Gainer

Ingredients

  • 8 strips thick cut Applewood Bacon
  • 4 tbsp butter
  • 1 medium onion
  • 2 ribs celery
  • 1 medium carrot
  • 3 cloves garlic
  • 1 tsp hot sauce Cholula
  • 1 tsp Worcestershire sauce Lea & Perrins
  • 1 cup Chicken broth
  • 1/3 cup flour
  • 1 Bay leaf
  • 1 tbsp Knorrs Chicken Bouillon Powder
  • 1 tbsp Mrs Dash Italian
  • 1 tbsp Old Bay
  • 1 tsp Smoked Paprika
  • 3 cups Half & Half
  • 1 1/4 lbs Yukon Gold Potatoes
  • 3 6.5 oz cans Bar Harbor Clams separate juice and retain

Cracked Pepper & Fresh Parsley to taste

Instructions

  • Start by sauteing up your rough chopped onions, carrots, celery and garlic in 4 tbsp of butter for 5 minutes.
  • Next, stir in your hot sauce, Worcestershire sauce, and dry spices cook for 1-2 minutes.
  • Take 2 Tbls of luke warm water and whisk flour into a slurry, if to thick add 1 more Tbsp of water.
  • Add the flour mixture into pot, followed by your chicken stock, half and half, drained clam juices (reserving the clams to add at the end), and add in a Bay leaf.
  • Bring to a gentle boil add in your diced potatoes reduce to simmer for 20-25 minutes, until potatoes are fork tender.
  • Finally stir in your clams and allow them to cook for 5 -7 minutes. You do not want to over cook them where they get gummy and chewy.
  • Remove your Bay Leaf. Now you can ladle up your chowder and garnish with chopped bacon, cracked pepper or even fresh parsley.