By Will Wohler
Clam Chowder
Large pot of clam chowder is perfect for a cool fall day.
Makes 6 2 cup servings.
*NOTES*
- I used homemade fish/chicken stock but use what you have.
- serve with crusty bread or crackers
Updated at: Sun, 01 Sep 2024 18:22:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories382.4 kcal (19%)
Total Fat23.2 g (33%)
Carbs28.4 g (11%)
Sugars6.2 g (7%)
Protein15.1 g (30%)
Sodium918.4 mg (46%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Chop bacon and add to large Dutch oven over medium heat
Dutch Oven
Wooden Spoon
slices bacon6 Step 2
While bacon fat is rendering and crisping. Chop clams, onion, garlic, tarragon, potatoes
clams500g
baby yellow potato20 oz
onion0.5 
garlic3 clovesStep 3
Once bacon is crisp remove from pot but leave fat behind. Set aside
Step 4
Add butter, garlic, and onions to bacon fat and once melted add flour and whisk until incorporated and cooked a bit. 2-3 minutes.
Whisk
butter1 tblonion0.5 garlic3 clovesStep 5
Add stock, half and half, and cream of celery soup. Whisk until smooth and bring back up to simmer
stock2 c
can cream of celery soup1 Step 6
Add potatoes and simmer until cooked through
baby yellow potato20 ozStep 7
Add clams and corn and cook for a few minutes longer.
clams500g
corn300gStep 8
Finish with bacon and tarragon and turn off heat.
slices bacon6 Step 9
Serve hot or store for later.
Notes
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