Was hungry for this quick soup recipe today. Thought you might enjoy it, too. I think you’ll like it even if you’re not a big seafood lover, for the clams have a mild taste, and the bacon takes over a great deal of the flavor in this hearty chowder.
- 1 lb. bacon, cut in 1 " pieces
- ¼ C onion, chopped
- 3 large potatoes, baked and chopped
- 1 T lemon juice
- 2- 6 oz cans of minced clams, or 8 oz of fresh clams
- ⅓ C flour
- 2 C 2% milk (or milk of choice) I use 1%
- 1½ C chicken broth
- ⅛ t cracked or large pepper
- Pinch of salt
- Garnish with shredded cheddar
- Serve with oyster crackers.
- Over medium heat, fry up the bacon and onion in a large pot or dutch oven. While cooking the bacon and onion, microwave the 3 large potatoes approximately 5-6 minutes until done. Give the potatoes a rough chop, leaving the skins on. (Optional) Drain off 2-3 T fat from the bacon drippings. Add the lemon juice.
- Over medium heat, add ⅓ C flour over bacon and drippings...... and whisk; then slowly add milk, as if to make gravy. Bring almost to a boil, but not quite. This will cause the soup to thicken.
- Add the chopped potatoes, the minced clams and juice, the chicken broth and salt and pepper.
- Garnish with shredded cheddar and serve with saltines or oyster crackers.
Mr. Farmer really likes this one……and it’s an olllllddddd one. Don’t remember where I got this time-tested favorite, but as you can see, it’s been well-used! I pull this one from the recipe box every winter. What I like about this recipe is that is simple, quick and I usually have all the ingredients on hand, except for the clams—have to think ahead a bit and remember to stock the pantry with the canned seafood. Unfortunately it’s a bit harder to come by fresh clams out here in God’s country. Honestly, I’ve never looked into frozen clams…..hum…..might have to. So, when I purchase tuna, I usually try to grab the minced clams, then I’m always prepared. (Sounds good……in theory). Believe me, organization is not my strong point!
As you can tell from the ingredients, the recipe has changed…..for the better, of course!
Chop, chop, chop the onions. I love onions! I love them whole, sliced, chopped minced, flakes, powder. My feeling is that most recipes are definitely enhanced with another layer (ha) when onion is added. Oh, did I say breaded, and fried and broiled and baked and raw (atop a fat, juicy cheeseburger)? Ok…..back to chowder. Oh….and this knife that you see is my big thin, Santoku knife…..my favorite knife! It makes chopping and mincing so much fun because it actually works! Isn’t it wonderful to have the right tool for the right task???
Love this chowder! And it’s a great one to have leftover, too. If the soup gets a little to thick, just add a little more chicken broth. I always keep chicken bouillon on hand to make some broth last minute, if needs be.
Hey…..enjoy your day!
