I once visited the Oregon Coast and fell in love with the clam chowder that the local restaurants all served out there. The only complaint I had with all the clam chowder was that it needed a little "kick" to really put it over the top. So I created my own chowder and it was so easy and quick that I'll never have to go to a restaurant to eat it again. As the colder months of the year a coming upon most of us in North America...let's get our chowder on!
Ingredients:
2 cans of minced clams in their juice
6 slices of bacon (diced)
1 medium onion minced
2 large carrots minced
1 minced green bell pepper
2 stalks of minced celery
1/2 tsp of dried thyme
4 cups of chicken broth
3-4 cups of water
2 cups of diced white potatoes
chicken bullion as needed
salt and pepper to taste
1 tsp red chili flakes (or to taste)
1/3 cup of all purpose flour
2 cups of half and half
Directions:
In a large soup pot, fry up your bacon until crispy. Drain the bacon and set it aside. Reserve the bacon drippings to fry the vegetables.
I recommend you use a food processor and "chop" your carrots, onions, bell pepper and celery to a fine dice. I wanted the vegetables to give flavor and give some "body" to the soup without actually having to be eaten in bite size pieces.
Add these vegetables to the bacon drippings in the pot and fry until softened.
Next add your dried thyme, salt, pepper, chili flakes and flour. Cook for 2-3 minutes while stirring.
Now add your two cans of clams with their juice. Cook for a minute.
Now add your water, chicken broth and diced potatoes. Bring to a boil and cook until potatoes are almost tender. You will want to season the broth again because the potatoes will absorb some of the salt. I used the chicken bullion above to season the broth.
Finally add your 2 cups of half and half. Allow to boil for 2-3 minutes. Taste for seasoning one last time and your soup should be done.
Garnish with the cooked bacon and parsley. Enjoy.
4 cups of chicken broth
