Clam Chowder

See the original post with photos here.

serves 4-6


2 6.5-ounce cans clams, drained and juice reserved

3 medium-large potatoes (I like Yukon Gold), peeled and cubed

3 stalks celery, chopped

1 large onion, diced

2 cloves garlic, minced

2 bay leaves

3 cups water

4 slices bacon

1 cup milk or heavy cream

1 tablespoon cornstarch

salt and pepper to taste

1 cup fresh or frozen corn kernels (optional)

parsley for garnish (optional)


1. Cook bacon in stockpot. Dice.

2. Add onion and celery to stockpot with bacon fat. Cook 5-7 minutes. Add garlic and cook 30 seconds.

3. Add reserved clam juice and 3 cups of water, potatoes, corn if using, and bay leaves. Bring to a simmer and cook until potatoes are tender, about 20 minutes.

4. Puree a small batch of potatoes with an immersion blender to thicken the soup. Or add 1 cup milk or heavy cream with 1 tablespoon cornstarch stirred into it.

5. Heat for several more minutes. Remove bay leaves. Add salt and pepper to taste. Serve garnished with bacon and parsley, if desired.


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