My friend, John Keel, and I have made clam chowders before that were delicious. I don't remember the recipe exactly. I did some searching on the net for recipes that looked similar. I found one that was pretty close to what we had made. It is Emeril's Boston Clam Chowder. I tweaked a few things here and there according to what I had on hand. Here is what happened:
Boston Clam Chowder
6 slices thick bacon, medium sliced
1 onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
3 tbs butter
1/4 ts poultry seasoning
1/4 ts Italian seasoning
1 bay leaf
salt and pepper
3 tbs flour
3 medium potatoes, peeled and cubed
2 bottles clam juice
5 cans chopped clams, drained with juice reserved
1 cup whole milk
2 cups heavy whipping cream
1 ts dried parsley
Sharp cheddar cheese
- Render bacon in large pot on medium heat, until crispy. Add butter. Stir in onion, celery, and garlic. Cook for about 5 minutes or until tender. Add the poultry seasoning, Italian seasoning, and bay leaf. Stir in flour and cook for another 5 minutes.
- Add the potatoes and all clam juice. Bring to a boil. Turn down heat and simmer until potatoes are almost tender.
- Add milk and heavy whipping cream and bring to a simmer. Add the clams and cook for about 2 minutes. Stir in the parsley. Season with salt and pepper is desired.
- Spoon into bowl and top with cheese and croutons if desired.
This wasn't as thick as I was hoping it would have been. It was more of a soupy consistency. Next time I will probably omit the milk or even one bottle of clam juice. Perhaps more flour is called for...however the flavor was amazing! I will be making this again as soon as we get some more cold weather!