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1.5 pints of chopped clams (it works with a pound or 2 of left over salmon, halibut, ling cod etc. too.)
2 cups clam juice
1/3 lb. bacon - finely chopped
5-6 potatos -1/2" dice
1 onion - med. diced
1 small carrot- finely chopped
2 ribs celery - diced 1/4"
1 Tbsp chives
1/2 tsp garlic salt
2 cups half & half (or whipping cream if you dare)
1 brick cream cheese sliced in 1/4 inch pieces to melt easily OR... if you're trying to be good...1 can of cream of celery soup
1 tbsp butter
ground black pepper to taste
Fry bacon in dutch oven over medium heat, after grease is rendered, throw in 2 paper towels and stir to soak up all but about 1 tbsp of the bacon fat. Remove and toss the paper towels.
Add the onion, celery, carrot - cook about 10 minutes stirring occasionally until onions are translucent.
Add potatos, garlic salt, chives, and stir and cook another 7-8 minutes while still on medium heat. Keep stirring to coat potatos and prevent sticking to pot.
Add the 2c. clam juice to cover all the veggies - raise heat to a low boil, then lower heat and simmer 20 minutes until potatos are tender. If needed, you might need to add just a bit of water to BARELY cover veggies before simmering. Stir as needed to prevent sticking to bottom of pot.
After potatos have softened, add the 2 cups half & half (or cream), can of celery soup (or cream cheese), clams, and butter - stir until well mixed and cheese is melted.
Simmer at low heat another 20-25 minutes to thicken and melt cream cheese. Stir as needed to prevent burning or sticking to pot!! If you like really thick chowder, remove and puree 1.5 cups of the cooked potatos and dump back in pot.
Top bowls of chowder with ground pepper and snipped chives.
Yeah...it probably has a bazillion calories, but dang is it good! For the healthier option, substitute the celery soup for the cream cheese, and milk or half & half, for the cream. You can thicken with pureed cooked potatos if you use milk instead of the cream. I don't add flour to thicken like some recipes as it seems to give a chalky taste and a gluey texture.
2 cups clam juice
1/3 lb. bacon - finely chopped
5-6 potatos -1/2" dice
1 onion - med. diced
1 small carrot- finely chopped
2 ribs celery - diced 1/4"
1 Tbsp chives
1/2 tsp garlic salt
2 cups half & half (or whipping cream if you dare)
1 brick cream cheese sliced in 1/4 inch pieces to melt easily OR... if you're trying to be good...1 can of cream of celery soup
1 tbsp butter
ground black pepper to taste
Fry bacon in dutch oven over medium heat, after grease is rendered, throw in 2 paper towels and stir to soak up all but about 1 tbsp of the bacon fat. Remove and toss the paper towels.
Add the onion, celery, carrot - cook about 10 minutes stirring occasionally until onions are translucent.
Add potatos, garlic salt, chives, and stir and cook another 7-8 minutes while still on medium heat. Keep stirring to coat potatos and prevent sticking to pot.
Add the 2c. clam juice to cover all the veggies - raise heat to a low boil, then lower heat and simmer 20 minutes until potatos are tender. If needed, you might need to add just a bit of water to BARELY cover veggies before simmering. Stir as needed to prevent sticking to bottom of pot.
After potatos have softened, add the 2 cups half & half (or cream), can of celery soup (or cream cheese), clams, and butter - stir until well mixed and cheese is melted.
Simmer at low heat another 20-25 minutes to thicken and melt cream cheese. Stir as needed to prevent burning or sticking to pot!! If you like really thick chowder, remove and puree 1.5 cups of the cooked potatos and dump back in pot.
Top bowls of chowder with ground pepper and snipped chives.
Yeah...it probably has a bazillion calories, but dang is it good! For the healthier option, substitute the celery soup for the cream cheese, and milk or half & half, for the cream. You can thicken with pureed cooked potatos if you use milk instead of the cream. I don't add flour to thicken like some recipes as it seems to give a chalky taste and a gluey texture.
