My family loves getting a bread bowl of clam chowder on our trips to San Francisco or Disneyland so I decided to make some at home. With so many recipes it was a bit overwhelming! I started with this Easy Clam Chowder recipe from http://www.damndelicious.net that turned out awesome 🙂
- 5 slices bacon, crumbled
- 2 tablespoons salted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 2 (6.5-ounce) cans chopped clams, juices reserved
- 1 bay leaf
- 2 large russet potatoes, peeled and diced
- 1 cup half and half
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Cook bacon until crispy then transfer to paper towel lined plate making sure to keep 1 tablespoon of bacon fat.
- Add bacon grease and butter to a large stockpot or Dutch oven over medium heat to melt butter.
- Mix in garlic and onion, stirring frequently, until onions have become translucent, about 3-5 minutes.
- Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, vegetable stock, clam juice and bay leaf, whisking constantly, until slightly thickened, about 2-3 minutes.
- Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in half and half and clams; simmer 10-15 minutes, stirring occasionally.
- Season with salt and pepper, to taste.
- Serve immediately garnished with bacon and parsley.