Clam Chowder

Here’s to you guys! Someone made a request for clam chowder, and I delivered, Enjoy! Stay Co-azy out there! Thanks so much for being here! Hope you enjoy! 

Clam Chowder

Prep:10 minutes Total: 1hr 

Serves:6-8

Ingredients: 

1/2lb Bacon, (or more..) about 6-8 slices cut into small pieces  (depending on the thickness you use)

1 Leek, sliced and cleaned

2 Carrots, roughly chopped 

2 ribs Celery, roughly chopped

8-10 cloves of Garlic, minced 

4 tbps Butter 

3 tbsp Flour 

32oz vegetable or chicken Broth

1c dry White wine

3 - 6.5ozcans of Clams (IN CLAM JUICE) reserve the juice, chop the clams

2 tsp Old bay 

2 tsp Italian seasoning 

1 tsp Red pepper flakes

2 tsp fresh or dry Thyme 

2 bayleaf

3-4 yukon or russet Potatoes, roughly chopped

Salt and pepper to taste 

juice of ½ of a lemon 

1 tsp Worchestershire sauce 

1/2c Heavy cream (1c if you want it extra creamy) 

Optional but recommended garnish: fresh chives or green onions, oyster crackers, parsley and a sprinkle of some more old bay seasoning 

Tip: this is your friendly make sure to salt in layers and salt as you go! 

In a large pot over medium to high heat, add the bacon and cook until crispy, about 10-15 minutes, remove onto a paper towel lined plate, set aside for garnish. 

Add the leek, carrot, celery, garlic  with a heavy pinch of salt and pepper to cook for about 10 to 15 minutes until its become soft, add the butter to melt and coat the veg, when fully coated add the flour and mix, cook for a few minutes stirring occasionally, slowly incorporate the broth by adding about ¼ of the broth at a time, and mixing until combined then repeating the process until youve used all of your borth add the wine and potatoes (boil for about 20 minutes until soft) and another heavy pinch of salt or so! 

At this point, open you canned clams  just enough to add the liquid from the canned clams, when drained, finish opening the can and chop the clam meat (if its not chopped already). WAIT to add this until the end, so they dont overcook.

Add the seasoning  and the potatoes to boil for about 15-20 minutes or until soft. Add the lemon juice, worchestershire and heavy cream, let simmer uncovered for about 10-15 minutes stirring occasionally, add and stir in the clams, cook in the last 5 -8 minutes. Serve up a bowl with some crumbled bacon, additional toppings like crackers, and fresh herbs of choice and a dash of old bay, serve and enjoy!