My Best Clam Chowder
Good. I halved the recipe, because as is, it makes too much for just two people. I like leftovers for chicken noodle and tomato basil, but prefer none in this.
I left out the onion and carrots because they just aren't necessary to me.
I made some bacon beforehand to crumble into the soup. Popped it into the over at 400 degrees for 13 minutes. Pulled it out right before it turned crispy and reserved the bacon fat.
I simmered the potato in the juice from the canned clams, bacon fat, and also another bottle of clam juice.
Then I crumbled the bacon into the potatoes at 10 minutes and also add the celery at this time. IF you put the celery sooner, it just becomes mush. The potatoes should be on for at least 20 minutes, however, to get that melt-in-your-mouth texture.
The only other changes I made was I cut the red wine vinegar by half (can always add more if necessary) and cut the butter/half half/all purp by a third, as I like my soup not incredibly thick.
I love it the way I have it! Delicious with sourdough bread.
1 user found this review helpful
Jun. 21, 2014