Clam Chowda

So this will be my final post for the day... it's been awhile and I am trying to catch up from some of the amazing meals we have cooked in the last few weeks. Another chowder recipe that was simply divine. Obviously some of the best corn chowders I've eaten have been while I was in New York. I have to say for a lightened up version, this is very tasty. I was apprehensive in using "canned" clams, but they were very good, shocking I know. Maybe it's because I bought them at Whole Foods and they were sustainable? Perhaps that is the reason, yeah probably.

Oh and then there's the bacon... yeah bacon. ..and crisp celery and... creamy potatoes, onions...alright alright here's what's really in it and how I made it...

Clam Chowda       

Serves 6

Clam Chowda

ingredients

• 5 strips thin bacon
• 1 small onion, diced
• 3-4 ribs celery, diced
• 1 tbsp flour
• 10 oz can clams, drained but juices reserved
• 2 (8 oz) bottles natural clam juice (I used Bar Harbor)
• 1 cup milk
• 1 1/2 cups diced potatoes (skin on)
• 2 branches fresh thyme

• Kosher Salt & Freshly Cracked Black Pepper
Optional: Saltines for serving

directions

1. Cook the bacon in a dutch oven over medium heat until crispy. Remove and set aside on a paper towel lined plate. Once cooled, crumble into bite size pieces.

2. Add the onions and celery to the bacon fat and cook for about 5 minutes, stirring occasionally. Stir in flour and cook for 1 minute, stirring. Pour in the reserved juices from the clams, bottled clam juice and the milk. Stir consistently to ensure the flour is evenly incorporated and to prevent any lumps.

3. Bring to a gentle boil, reduce heat to a simmer and add the potatoes and thyme. Season with S&P to taste. Just before serving add the clams and simmer long enough to heat them through. Garnish each serving with some reserved bacon.

Enjoy!

This recipe was adapted from Cook This Not That.