In landlocked Colorado, we do not have easy access to fresh clams, but that doesn't mean we don't love clam chowder. This recipe from The Cozy Cook used canned clams and is creamy and delicious.
INGREDEINTS
6 strips thick-cut bacon
2 Tablespoons butter
1 medium yellow onion, chopped
2 ribs celery, diced
3 cloves garlic, minced
1/2 tsp Tabasco sauce
1 tsp. Worchestershire sauce
1/3 cup flour
1 cup chicken broth
3 cups half and half
8 ounces clam juice
1 chicken bouillon cube
1 bay leaf
1 1/4 pounds potatoes
3 (6.5 oz) chopped clams, reserved juice
1/2 tsp each oregano, dried parsley
1/4 tsp each thyme, salt
1/8 tsp each smoked paprika, pepper
INSTRUCTIONS
Cook the bacon in soup pot slowly over medium-low heat. Cut the bacon strips in half to cook more evenly. Once cooked, set bacon aside on paper towel lined plate. Chop bacon once cooled.
Reserve 2 T. bacon grease in soup pot. Add butter and turn heat to medium. Use silicone spatula to "clean" the bottom of the pot. Add onion and celery. Cook to soften, about 5 minutes. Add garlic, worchestershire sauce and seasonings. Cook for one minute.
Add flour and cook an additional 2 minutes, stirring constantly.
Add chicken broth, adding a small amount at a time and stirring to combine after each addiiton.
Add half and half.
Stir in chicken bouillon and bay leaf. Add juice from canned clams (don't add clams yet) and additional 8 ounces of clam juice.
Bring to a gentle boil and then reduce the heat to a simmer, so it is gently bubbling. Simmer 20 minutes, partially covered. Stir occasionally.
Peel and dice potatoes and add to the soup. Bring back to a gentle boil and cook for an additional 20 - 25 minutes until potatoes are fork tender.
Reduce heat to low and add clams. Heat for about five minutes. Remove bay leaf.
Ladle into serving bowls and garnish with chopped bacon, chopped fresh parsley and black cracked pepper.