Creamy Clam Chowder - Karin

By kcfrost

Creamy Clam Chowder Soup

Ingredients

• 2-Tbsp. uncooked bacon, diced
• 1-Tbsp. clam base
• 1-Tbsp. salted butter
• 1-cup red potatoes, diced with peel on
• 1/2-cup celery, diced
• 1/4-cup yellow onion, diced
• 2-Tbsp. red bell pepper, diced
• 1-Tsp. dried thyme
• 1-Tsp. salt
• 1-pinch cayenne pepper
• 1/2-cup all purpose flour
• 1-cup clams, chopped, juice reserved
• 1-cup clam juice
• 1-1/2 pint whole milk
• 1-cup half and half

Details

Servings 8

Preparation

Step 1

In a large pot, saute' the bacon over medium heat until almost crispy.
Add the clam base and butter, stirring to combine.
Add potatoes, celery, onion, bell pepper, thyme, salt, and cayenne to the pot, stirring frequently until the onions become translucent and the potatoes begin to soften, about 8 to 10 minutes.

Reduce heat to medium-low and wisk in the flour, continuing to wisk for 5 to 10 minutes, creating a roux. Make sure not to brown the roux.

Stir in the clams until a paste forms, about 5 minutes.
Add clam juice, milk, and half and half, and wisk to combine and create a smooth texture.
Return heat to medium, stirring constantly, and serve immediately.