- Servings: 6
- Prep Time: 45 mins
- Cook Time: 30
- Total Time: 1 hr, 15 mins.
|3 slices||Bacon, cut up in pieces|
|¾ cup||Chopped Onion|
|3||Celery (short) Stalks Cup Up Fairly Thin|
|3||Large Potatoes Peeled & Cubed, ¼” or so|
|1 tsp||Ground Black Pepper, or to taste|
|3||(6.5oz) Cans Snow’s Minced or Chopped Clams, i usually do 2 minced, 1 chopped|
|3½ cups||Heavy Cream|
1. Place cut up bacon in large stock pot over medium-high heat. Cook until almost crisp. Remove bacon pieces and place on paper towels leaving bacon fat in pan. Crumble (I actually grind them) bacon pieces and set aside; add chopped onions and celery to bacon fat and 1/2 the butter, cook 5 minutes or so until tender and lightly browned. Stir in water, potatoes, and crumbled bacon and season with the salt and pepper. Bring to a boil and cook covered for 15 minutes or until potatoes are fork tender. (Sometimes I stagger the times I put in the celery so it doesn't all get overcooked - i.e. 1/2 right away and the other half 3-5 minutes into the cooking phase)
2. While the potatoes are cooking, open the cans of clams and separate some of the water from the clams – enough to warm (not boil) in microwave and to add the 2 tablespoons of flour to. Stir in the flour until all lumps are gone. Pour the rest of the clam juice in with the cooking potatoes.
3. Once the potatoes are tender, pour in the cream, flour/clam juice mixture, the rest of the butter and the clams. Cook for about 5 minutes or until heated through. Do not overcook as the clams may become chewy and the cream will break down and become watery.
It took me some time to perfect but, being a clam chowder connoisseur, I was very picky on how it tasted before I was willing to share the recipe. Hope it comes out as good as mine does...