Today on The Stay At Home Chef
I'm going to show you how to make Creamy Clam Chowder.
This clam chowder warms you from the inside out, and is a true new england comfort dish.
And when I show you how easy it is to make a big pot of this delicious chowder at home,
you'll be wondering why you didn't do it sooner.
To start we're going to get our ingredients by simply dicing up 12-16 ounces of bacon into half inch cubes.
Then on a separate clean surface we're going to dice up 1 medium onion, and place that into a bowl.
Then slice up 2 ribs of celery into little bite-sized chunks,
then 1 carrot that you're going to slice into medium little bites, and place those sliced carrots and celery into the onion bowl,
and the last of the vegetables that we're going to chop up are 3 large russet potatoes,
which I like to roughly peel, and cube those potatoes into half inch cubes.
Now that all of our prep work is done,
we're gonna head over to the stove and place a medium to large pot over medium-high heat.
Add in the diced bacon and go ahead and cook that for about 5-7 minutes.
Now that our bacon is nice and crispy, we're going to use a slotted spoon and remove that from the grease.
Now we're going to remove that baking grease from the pot and set it aside,
because we're going to use it a little bit later,
leaving about 1 tablespoon of that bacon grease in the pot, we're going to add in our carrots celery and onion,
and sauté those for about 7 minutes until those vegetables soften up and those onions become translucent.
Add back in 2 tablespoons of that bacon grease.
If you don't have excess bacon grease, go ahead and add in 2 tablespoons of butter.
then add in 2 tablespoons of minced garlic, give that a stir,
and then sprinkle into that 1/3 cup of flour,
and we want to let that cook for 2-3 minutes so that that flour really cooks into the grease.
Now we're going to slowly pour in 3 cups of low sodium chicken broth,
2 cups of half and half,
and 1 cup of clam juice.
and yes I juiced a lot of clams to get that juice, or I just bought it from the store,
but how would you even juice a clam?
And lastly add in those diced potatoes,
and bring this to a simmer.
Reduce that heat to medium-low and continue simmering that for 15-20 minutes until those potatoes are soft and tender,
giving this an occasional stir.
When those potatoes are near tender you're going to add in 3 (6.5 ounce) cans of chopped clams,
juice and all.
Simmer that for an additional 5 minutes,
thoroughly warming the clams and finishing tenderizing those vegetables.
Season that up with salt and pepper to taste,
and serve that up hot with a sprinkle of cheese, some chives, and that cooked bacon,
and you are ready to eat.
Thanks for watching.
You can find the full written recipe in the video description below.
Be sure to check out www.thestayathomechef.com,
where you can find hundreds of restaurant quality recipes
you can easily make at home.
We'll see you later.
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