Creamy Clam Chowder
Creamy Clam Chowder
KEEP SCREEN ON
Yield: Makes 8 cups
Ingredients
Ingredients
3 slices bacon1/4 cup butter
1 small onion, peeled and diced
3 stalks celery, thinly sliced
2 carrots, peeled and diced
2 (6.5 oz.) cans chopped clams, undrained
2 bay leaves
1 pound potatoes, peeled and diced
2 cups heavy cream
2 cups milk
1 tablespoon cornstarch
1 tablespoon flour
1/4 cup water
Salt and freshly ground black pepper
Preparation Method
- In a large sauce pan on Wolf gas range over medium heat, cook bacon.
- Remove bacon from pan and coarsely chop.
- Set aside.
- To the pan add butter and heat until melted.
- Add onions, celery, and carrots and sauté until vegetables are soft, about 8 minutes.
- Add clams with the juices, bay leaves and potatoes and bring to a simmer.
- Simmer until the potatoes are soft.
- Add cream and milk and bring to a simmer, stirring constantly.
- Meanwhile, mix the cornstarch, flour and the water in a small bowl.
- Whisk this into the simmering chowder.
- Add bacon and season with salt and pepper if desired.