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Chunky Clam Chowder
Classic New England-style chowder rich with clams and fresh veggies.
-
8
Servings
-
30 min
Prep Time
-
35-40 min
Cook Time
Ingredients
- 4 slices bacon, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups sliced celery
- 1 cup carrots, peeled and diced
- Salt and pepper, to taste
- 2 bay leaves
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
- 1/2 teaspoon cayenne pepper, optional
- 1/2 cup flour
- 4 cups red potatoes, peeled and cubed, about 2 pounds
- 4 (6 1/2-ounce) cans clams, juice reserved
- 3 cups clam juice, (juice from cans, plus 1-2 bottles to make 3 cups)
- 2 cups Horizon organic half & half
- 1 cup Horizon organic milk
- 3 tablespoons chopped fresh parsley
Preparation
- Sauté bacon in a stockpot over medium heat until crisp, about 5 minutes.
- Add onion, celery and carrot and sprinkle with salt and pepper.
- Cook until veggies are soft, about 10 minutes.
- Add bay leaves, thyme, cayenne and flour and cook for 2 minutes, stirring often.
- Add potatoes and clam juice (do not add clams yet).
- Bring to a boil, reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20-25 minutes.
- Add half & half, milk, clams and parsley, return heat to medium and stir until thickened, about 10 minutes.
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