I grew up on the Oregon coast, where Clam Chowder practically runs through our veins. Some of my earliest memories are of going clamming for Razor Clams with my family. My parents make it look so easy! Now that I’m in Colorado, fresh clams are out of the question. But I still look forward to a hot bowl of clam chowder, especially when the weather turns cold. This recipe makes enough for a family of four, and is best served with some fresh sourdough garlic bread.
- 12 slices thick-cut pepper bacon, chopped into squares
- 2 carrots, diced
- 2 celery ribs, chopped
- 1 medium onion, finely diced
- 2 medium yellow potatoes, cubed
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- salt & pepper to taste
- 3 (8 ounce) cans clams
- 1 (8 ounce) jar clam juice
- 8 ounces chicken broth
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup sherry
- 2 cups Cheddar cheese, shredded
In a large soup pot, cook bacon over medium heat until crisp. With a slotted spoon, remove bacon and drain on paper towels. Keep the bacon grease in the pot. Drain clams and reserve their juice.
Cook and stir carrot, celery, potato and onion in bacon fat until onion is transparent.
Stir in flour, cornstarch, salt, and pepper. Cook and stir until mixture is bubbly. Add the sherry, and reduce. Add reserved clam liquor, clam juice, milk and heavy cream into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
Add clams, and cheese; stir until cheese is melted. Garnish with reserved bacon.
- You can make this gluten-free by simply substituting gluten-free flour or cornstarch.
- Try serving in a sourdough bread bowl.