Catchy title, huh? You're probably wondering what the heck I am talking about. Last night I succeeded at my first try of clam chowder. It is my husbands favorite soup. When a co-worker had some last week and let me try, I had to get the recipe to make it for him. Anytime we go to a restaurant it is the first item he looks for. He is a clam chowder connoisseur, if you will, and mine didn't disappoint!
2 cans of whole baby clams (I used Chicken of the Sea brand)
4 pieces of cooked, chopped bacon (I used turkey bacon)
1 medium onion
2 celery stalks
8 oz. boiled diced potatoes (I used red skin and left the skin on)
2 tbsp of flour
8 oz. heavy whipping cream
16 oz. chicken broth
Chop onion and celery very fine.
Saute in olive oil and a little chicken broth until translucent on medium heat.
Add bacon in pieces and sprinkle in 2 tbsp of flour.
Cook for one minutes (will become a paste).
Pour in 16 oz. of chicken broth.
Add whipping cream 1 oz. at a time, slowly stirring it in.
Bring to a boil and stir for 1-2 minutes.
Add clams (with juice) and drained diced potatoes.
Cook until warm throughout.
Salt and pepper to taste.
This recipe made plenty for the both of us, with leftovers!