Got To Be NC
Recipe by: Lisa Prince

Clam Chowder

This is a family favorite year round and we never really make it the same way twice. Sometimes we want it thicker so we don’t put in as much of the milk. Sometime we want it a little healthier so we use 1% milk and less cream. Then sometimes we even throw in a little fat back with the bacon. Enjoy this recipe and make it your own.

Servings: 6
Cook Time: Prep Time: 25 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: Clams, Potatoes, Dairy

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Ingredients

1
can (6.5 oz.) chopped clams
2
cans (6.5 oz.) minced clams, drain and reserve juice
2
stalks celery thinly sliced
1
med. Onion diced
4
large baking potatoes cut into bite size pieces
1
pound center cut bacon – reserve grease
1/2
tsp. dried thyme
6
stems fresh thyme with thyme pulled off
1
cup heavy cream
2
cups half & half
4
cups milk

Directions

Cook onions and celery in reserved bacon grease until soft and tender approximately 5 minutes. Season them with salt and pepper. Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender approximately 15 minutes.

Add ¼ tsp. of the dried thyme while cooking the potatoes and season with salt and pepper.

Take out 1 ladle full (3/4 cup) of potato, celery mixture and put into a mixing bowl. Cover with a ladle full (3/4 cup) of the broth. Puree with a hand blender or you can puree this mixture in a blender. Return mixture to the pot and add the clams.

Then add heavy cream, half & half and milk. Put on med. – high heat to heat through approximately 10 minutes. Add the remaining dried thyme and the fresh thyme along with salt and pepper.

Serve with crumbled bacon and/or oyster crackers.