Name: My Best Clam Chowder Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 3 - 8 fluid oz. bottles of Snow's™ Bumble Bee® natural clam juice (30 mg of sodium per serving); 2 - 10 oz. cans of whole baby clams, with juice (290 mg of sodium per serving); 1 - 6.5 oz. can of Bumble Bee® chopped clams, with juice (350 mg per serving); 1 cup whole milk (heated in the microwave for 30 seconds.; 1 1/2 cup heavy cream; 1 teaspoon dry thyme leaves; 1/2 teaspoon of black pepper; 1/2 teaspoon of salt (careful here as the total sodium content will add up quickly with the bouillon cube and the clams.); 2/3 cup chopped white onions and celery; 2 cups cleaned chopped leeks including some of the green stalk; 1/3 cup chopped celery leaves; 5 slices of center cut bacon, sliced into half-inch slivers, fried to a crisp

Description

Grandma received a “just as good as the restaurant” rating for her best Clam Chowder! Only the restaurant decor and proximity to the beach were missing.

Scale

Ingredients

3 – 8 fluid oz. bottles of Snow’s™ Bumble Bee® natural clam juice (30 mg of sodium per serving)
2 – 10 oz. cans of whole baby clams, with juice (290 mg of sodium per serving)
1 – 6.5 oz. can of Bumble Bee® chopped clams, with juice (350 mg per serving)
1 cup whole milk (heated in the microwave for 30 seconds.
1 1/2 cup heavy cream
1 teaspoon dry thyme leaves
1/2 teaspoon of black pepper
1/2 teaspoon of salt (careful here as the total sodium content will add up quickly with the bouillon cube and the clams.)
2/3 cup chopped white onions and celery
2 cups cleaned chopped leeks including some of the green stalk
1/3 cup chopped celery leaves
5 slices of center cut bacon, sliced into half-inch slivers, fried to a crisp

Instructions

Saute until the onions, celery and leeks are translucent.
In the meantime, wash, peel and cut 3 large Russet potatoes into 1 1/2 inch pieces.
As you cut the potatoes, add them to the onion and leek mixture. Stir to combine the potato pieces evenly with the chopped vegetables and bacon.
Pour 1 cup of water over the vegetables.
Stir to combine evenly.
Cook the potatoes and vegetables in the broth until tender.
In a small bowl, combine 1/2 cup of clam juice with 3 to 4 tablespoons of cornstarch. set aside.
Pour remaining clam juice over the potato mixture.
Add the clams. Stir to combine evenly and heat through. Add the corn starch mixture and heat over gentle heat until the liquid begins to thicken.
Pour the milk evenly throughout and stir to combine. Heat though until thickened.
Pour in the heavy cream and heat through.
Adjust seasoning to taste and serve immedately with oyster crackers.

Notes

You can also purchase “restaurant style” clam juice or clam base. Perfect when making quantities of chowder or soup.
Top each serving of soup with extra bits of fried bacon, For the sake of convenience, I used packaged bacon bits (not crumbled bacon)

Nutrition

Serving Size: 4