Classic All-American Clam Chowder
All-American Clam Chowder recipe
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
cut crosswise into 1/2 inch pieces |
|
| 1 | large |
onions
finely chopped |
|
| 14 | ounces |
clams
canned, minced, drained, liquid reserved |
|
| 2 |
potatoes
pared, cubed |
*
|
|
| 2 | cans |
soup, cream of celery
|
|
| 3 | cups |
milk
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
cut crosswise into 1/2 inch pieces |
|
| 1 | large |
onions
finely chopped |
|
| 404.6 | ml/g |
clams
canned, minced, drained, liquid reserved |
|
| 2 | each |
potatoes
pared, cubed |
*
|
| 2 | cans |
soup, cream of celery
|
|
| 7.1E+2 | ml |
milk
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon to paper toweling to drain. Coarsley chop bacon and set aside. Carefully pour off all but 1 Tablespoon of the bacon fat.
Add the onion to the Dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes. Add the reserved liquid from the clams and the potatoes. Lower heat; simmer, covered, until the potatoes are tender, about 15 minutes.
Add the celery soup, milk and pepper to the Dutch oven. Gently heat through; do not boil. Stir in the reserved clams and bacon. Gently heat through. Serve the chowder immediately.
