Clam Chowder

When we go to a restaurant and clam chowder is on the menu, I can guarantee my husband is going to order it. He was overjoyed when I added this to my cooking dance card. Warm, creamy, comforting….it checks all the boxes….especially the one marked “happy spouse, happy house”!

Author: Kimmy's Southern Cooking

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Clam Chowder

This is my husband's very favorite soup. When I fix a big pot of this creamy, comforting chowder he is a quaranteed happy man!

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Ingredients

• 4 slices of bacon or salt pork
• 1/2 cup finely chopped onion
• 4 medium potatoes, peeled, and diced
• 1 T gluten free cornstarch
• 2 (6 oz) cans minced clams with liquid
• 1 cup bottled clam juice
• 1 cup half-and-half
• salt and pepper to taste
• 1/2 cup whipping cream, optional
• 1 T finely chopped parsley, optional

Instructions

1. In a strainer, strain clams and save the juice.
2. In a large cooking pot, saute bacon or salt pork until brown and crisp.
3. Remove bacon, drain on paper towels, crumble and set aside.
4. In the same pot, saute chopped onion and potatoes for a couple of minutes. Sprinkle with cornstarch.
5. Add clam juice from cans and from the bottle. Stir to combine.
6. Cook on medium low until potatoes are tender, about 25-30 minutes, stirring from time to time.
7. Add Half-and-half and season to taste with salt and pepper.
8. Add minced clams.
9. Add whipping cream (if using). Sprinkle with parsley and bacon or salt pork on top of clam chowder in the serving bowls.
10. Serve immediately.