Happy first day of fall! Today I’m sharing one of my favorite clam chowder recipes: Creamy Clam Chowder.
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Clams with bacon and veggies floating around in a thick, creamy, seasoned chowder… I just can’t stop tasting it while it’s simmering (it’s that good!). 🙂
Can you believe that fall is already here? I sure can’t. We’ve certainly had our scare of hurricanes this year so far and it’s still not over yet… thank goodness we’ve been very blessed so far. To say that I’ve been worried is an understatement!
So whenever I worry, simmering a big pot of soup always helps. I don’t know why but I’ve always been that way. I can eat soup, chowder or stew ANY time of the year.
This recipe does call for 2 cans of cream of celery soup… I’m sorry if you’re not a fan of canned “cream-of” soups but this is by far my favorite creamy version of clam chowder. Enjoy! 🙂Print
- 6 slices thick cut bacon, chopped
- 2 tablespoons butter
- 1 medium yellow onion, chopped (about 2 cups chopped)
- 3 medium carrots, peeled and sliced (about 1–1/4 cups)
- 3 ribs celery, sliced (about 1 cup)
- 2 (10-1/2 ounce) cans condensed cream of celery soup
- 3 cups minced clams with juices (3 (6–1/2 ounce) cans with juice if not using fresh clams)
- 4 tablespoons all-purpose flour
- 2 cups half and half
- 2 cups whole milk
- Salt and pepper, to taste
- 1/2 teaspoon dried dill
- 1 bay leaf
- 3 medium potatoes, peeled and cut into small cubes (about 3 cups)
- In a large soup pot or dutch oven, cook bacon over medium heat until fully cooked (about 5 minutes). Remove bacon from pot and place in a small bowl (leave drippings in pot).
- In the same pot, melt the butter and add onions, carrots and celery. Saute until tender (about 5 minutes).
- Add cream of celery soup, clams with juices and cooked bacon pieces. Stir to combine.
- Whisk flour and 1 cup of the half and half in a small bowl until smooth. Pour into soup and stir to combine.
- Add remaining half and half and 2 cups of whole milk and stir to combine.
- Season with salt, pepper, dill and bay leaf and stir again to combine.
- Bring to a gentle boil and add potatoes. Stir to combine. Cover and reduce heat as needed to maintain a simmer.
- Simmer (stirring occasionally) for 20 minutes or until potatoes are tender. Remove and discard bay leaf before serving.
Inspired by Taste of Home