Feeling a little chilly today? Well, I have the perfect thing for you! How 'bout a nice hot bowl of clam chowder with some crusty bread, or even some oyster crackers? A glass of white wine, a big ol' blanket to wrap around you, a good book or movie on the couch and I'm set. Baby, it's cold outside today!
Many people I know don't make clam chowder that often because it seems like a lot of work. I'm one of them. My typical recipe involves makeing a roux, and let's not even talk about whether to use real or canned clams. I'm already tired!
Well anyway, I had a hankering for clam chowder but didn't have the time to make it the way I usually do. I found this recipe on Recipezaar and it seemed easy enough to send to Hubs and let him take the lead.
Let me tell you, I've had A LOT of clam chowder in my time and this stuff ROCKED!! I was impressively surprised and it is so, so, so easy! Don't be a hater because of the Cream of Celery soup, trust me!
Recipe Source: Recipezaar
6-7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved (drain juice into a bowl or cup)
1 bottle clam juice
5 potatoes, peeled and cubed into 2” chunks
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 ½ tablespoon butter
1 teaspoon dried dill weed (if you don’t have dill weed, use thyme)
1 tsp pepper
Salt to taste
Add bacon to dutch oven and cook on medium heat until crispy. Add onion and cook until translucent. Add clam juice from both cans plus bottle of clam juice. Add potatoes, bring to a simmer, and cover until potatoes are fork tender, about 15-20 minutes. Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, dill weed, and stir together. Add butter and let melt into the chowder, then add pepper. Simmer for about 30-45 minutes or until thickened. Stir occasionally and add salt to taste.
NOTE: This can be lightened by using 2 cups of milk instead of cream.
Image source: http://www.treehugger.com/