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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Lunch Soups Stews Eggs Dairy Potatoes Seafood Vegetables Easy Beginner Cook Fall Winter Chowders Seasonal Comfort Food Inexpensive Shellfish Clams Taste Mood Presentation Served Hot

Clam It Up Chowder

A thick, hearty, and satisfying new england-style clam chowder that has been especially well-received by all who have tried a creamy & delicious bowlful. I prepare it using clams from the can and bottled clam juice, which are what's available here in landlocked utah.

Steps

Drain clams , reserving liquid.
Spread clams out on cutting board.
Remove and discard anything that looks questionable.
Set clams aside.
In a medium saucepan , pour drained liquid from clams and bottled clam juice over potatoes.
Add 1-2 tablespoons of water if needed so that potatoes are barely covered with liquid.
Boil gently 5-6 minutes until potatoes are tender.
Set aside without draining.
In a heavy stockpot , saute onion and celery in bacon fat for 2-3 minutes over medium-high heat.
Add butter and melt.
Whisk in flour and cook for 1-2 minutes until bubbly.
Gradually whisk in half and half.
Cook , stirring frequently , until bubbly and thick.
Add clams , potatoes , and the clam juice they cooked in to the pot.
Heat through.
Season and serve.

Ingredients

minced clams, bottled clam juice, potatoes, onion, celery, bacon fat, butter, flour, half-and-half, salt, sugar, white pepper