Hearty Clam Chowder - Creamy, Easy and so Satisfying!
I love Clam Chowder and this is one variation I make when I'm in a hurry. I like mine a little soupy and not so thick, but if you want a thick chowder, just add more flour and make a thicker roux.
6 Slices of thick lean bacon 1 Large Onion (finely diced) 2 Stalks of Celery (diced) 3 cups of diced Potatoes 1/2 cup of butter 3 tablespoons all purpose flour 3 cups of Clam juice 1 8oz container of heavy cream 1 cup of half and half 4 - 6 1/2 oz cans of minced or chopped clams - drained, with juice retained. Pepper to taste
Prepare all of your vegetables and bacon: - Dice the Onions and celery, peel and chop the potatoes and dice the bacon into 1/2 inch pieces.
In a Dutch oven or small stock pot fry the bacon until semi-crisp. Add the onions and celery and saute until transparent. Add the potatoes and cook everything together for about an additional 5 minutes.
Add 2 cups of the clam juice and just let everything simmer.
In a small skillet, melt 1/2 of the butter. Add the flour and make a roux. Keep stirring. Add the additional cup of clam juice and keep whisking until smooth with no lumps. Stir this into to the the Vegatable Bacon mixture. Add the retained clam juice from the cans, the heavy cream and the half and half stirring constantly. Stir in the clams and reduce the heat to low and simmer for about 30 minutes. Just before serving, add the other 1/4 cup of butter and Enjoy!!!