Classic Clam Chowder

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It’s easy to make a classic clam chowder with fresh or canned clams. Will warm you up and fill you up! If you can get fresh clams, save a couple to add whole to the chowder for a fabulous presentation.

 

Creamy Clam Chowder

1-1/2 pints shucked clams or 3 – 6.5 oz. cans of minced clams

6 Slices of Bacon (or substitute diced salt pork cubes)

1-1/2 Cups chopped onions

3/4 Cup finely chopped celery

1/2 Cup dry white wine

3 Cups Chopped, peeled potatoes

1-1/2 teaspoons fresh thyme, chopped

1/4 Teaspoon ground black pepper

1/4 Teaspoon crushed red pepper

4-1/2 Cups Half & Half

3 Tablespoons All-purpose flour

 

If using fresh clams, reserve the juice and set clams aside – if using canned, separate clams from juice. Strain clam juice to remove any shell pieces. You will need 1-1/2 Cups of clam juice. If you don’t have enough, use water or bottled clam juice to bring up to measurement.

 

In a 4 qt. pot, cook bacon or salt pork until crisp and browned. Remove bacon, set aside to drain on a paper towel and save 2 tablespoons of the fat. Add onions and celery to the pot. Cook and stir over medium heat until soft.

Stir in the wine and cook for 2 Р3 minutes, then add reserved clam juice, potatoes, ground black pepper and crushed red pepper and thyme.

 

Simmer uncovered for about 15 minutes, or until the potatoes are tender. With a fork, smash most of the potatoes

 

In a medium bowl stir together the Half & Half and flour until smooth; add to the potato mixture. Bring to a simmer and stir until slightly thickened. Stir in the clams and stir until warmed. Adjust the thickness with water, milk or clam juice.

Serve with the bacon bits on top.

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