Description
Indulge in a rich and comforting bowl of creamy clam chowder with this easy recipe. Learn how to make this classic seafood soup at home today!
Ingredients
- – 6 slices beef bacon (150 g) diced
- – 1 small onion diced
- – 3 stalks celery diced
- – 3 cloves garlic minced
- – 1/2 cup flour (60 g)
- – 4 (185 g) cans chopped clams
- – 1 cup chicken broth (240 ml)
- – 1 cup milk (240 ml)
- – 1 cup coconut milk (240 ml)
- – 4 medium russet potatoes peeled and diced
- – salt and pepper to taste
Instructions
- Place a large pot on medium-high heat and cook the diced beef bacon until it is slightly crispy and no longer pink. Use a slotted spoon to transfer it to a plate.
- Add the diced onion, celery, and minced garlic to the pot, cooking until they become soft. Sprinkle in the flour and mix well.
- Pour in the liquid from the chopped clams, along with the chicken broth, milk, and coconut milk. Stir the mixture until smooth, ensuring no lumps remain. Add the diced potatoes.
- Increase the heat to bring the mixture to a boil, then lower it to a simmer. Continue cooking until the potatoes are soft and the chowder thickens.
- Stir in the chopped clams and season the chowder with salt and pepper according to your taste. Garnish with the crumbled bacon and serve.
Notes
- Be sure to strain and save the liquid from the chopped clams for a more intense flavor.
- For a creamier chowder, opt for heavy cream instead of coconut milk, or a mix of both for a richer taste.
- Adjust seasoning with salt and pepper at the end, considering the saltiness from bacon and clams.
