An East Coast favorite of mine is homemade clam chowder. This creamy soup will warm your belly keeping the chill away, and so hearty just one bowl will fill you up. It is such a versatile soup that can easily be modified. What I love most about this classic soup is when served in a bread bowl your guests are amazed by such an easy creation.
6-9 Slices of bacon
1 small onion finely chopped
16 oz of pure bottle clam juice
2 small cans of chopped or minced clams
1/2 tsp dried thyme
1 can of corn (optional)
Salt and Pepper for taste
1 1/2 pounds of red potatoes (russet potatoes can be used)
2 cups of milk
1 cup whipping cream or heavy whipping cream
In a skillet over medium heat add bacon. Cook until a crispy brown. Move bacon to a plate that is covered with a paper towel to help absorb some of the bacon grease.
After chopping the onion add to bacon grease and continue to cook over medium heat, stirring occasionally until golden.
Transfer onions to a large pot and add clam juice, canned clams and their juice, dried thyme, drained corn, salt and pepper for taste. Bring to a light boil.
Chop red potatoes into small to medium sized cubes leaving the skin on.
Stir in milk and whipping cream while bringing chowder to boil then reduce the heat and let simmer until the potatoes are fully cooked.
Chop or crush bacon and add to chowder or use as a garnish.
The chowder will thicken up as it cools. If chowder is too thick add more milk.
Garnish with cilantro and shredded cheese if desired.
Some people prefer a chicken brother or stock instead of clam juice, both will help make this chowder delicious. Chopped carrots and celery are also common but I prefer not to use them. Experiment with the recipe and decide what you like the best. Do you have any suggested ingredients? Drop them in the comments. I hope you enjoy this clam chowder it reminds me of where I came from and chilly nights with my mom.
With love from Peak Valley