** Don’t forget to enter the Thirty Days of Food Le Creuset Giveaway, it ends Thursday December 11th **
So I am going to be honest here… I am not a big clam fan. Or oysters. I love shrimp, fish, and lobster but something about those gooey little molluscs in the shell sort of makes me gag. HA! So for a long time, I avoided clam chowder. Until my uncle made some and I got brave and tried it. It wasn’t at all as fishy as I expected and the clams weren’t as bad as I thought! WIN-WIN! So I decided to finally bite the bullet and give a recipe a try.
Since I don’t live anywhere near the ocean, I used canned clams. You do the best with what you’ve got. And since I wasn’t boiling my own clams, you’re supposed to add clam juice to the soup. I skipped this step as I worried about it making it too fishy. I was very surprised how easy this recipe was and it was also quick!
- 5 slices bacon, chopped
- 1 large onion onion, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup dry white wine
- 2 pounds potatoes, peeled and diced (I used reds)
- 1 1/2 to 2 cups clams, chopped
- 16 oz. clam juice (optional)
- 1 to 2 cups of water
- 1 bay leaf
- 2 sprigs of thyme
- black pepper to taste
- 1 teaspoon Old Bay seasoning
- 1 1/2 cups corn
- 1 cup whipping cream
- 2 Tbsp chopped fresh parsley
- Heat a large dutch oven or pot over medium high heat. Add the bacon and brown, rending the fat out. Add the butter to the pan, allowing it to melt.
- Add the chopped onion to the pan, and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two.
- Slowly add the white wine to the pot, stirring after each addition. Add potatoes to the pot. Add tje chopped clams, stir to combine.
- Add the clam juice (if using) as well as 1 cup water. The liquid should cover the potatoes. If not, add a little more, either water or clam cooking juice.
- Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer. Cover and cook for 10 minutes - 15 minutes.
- Add the corn and cook for 15 minutes more, or until the potatoes are cooked through and tender.
- When the potatoes are tender, slowly stir in the cream. Adjust seasonings. Stir in the fresh parsley.
Next week I will be sharing a Holiday Cocktail recipe! Stay tuned! Are y’all getting ready for Christmas? We aren’t even putting a tree up this year, I know, the shame!