Lisa's Creamy Clam Chowder recipe
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Ingredients
- 3 slices bacon, chopped ½ cup butter 4 potatoes, chopped into small chunks 2 stalks celery, finely chopped 2 small carrots, finely chopped 1 yellow onion, chopped salt and ground black pepper to taste 4 tablespoons all-purpose flour 3 cups milk 2 (8 ounce) bottles clam juice 2 (6.5 ounce) cans chopped clams 1 ½ tablespoons lemon juice ½ teaspoon thyme, or to taste 1 dash cayenne pepper 1 pinch garlic salt 1 pinch onion powder 1 cup heavy whipping cream 1 teaspoon cornstarch, or as needed 1 tablespoon water, or as needed
Nutrition Info
- 448.9 caloriescarbohydrate: 32.6 gcholesterol: 114.9 mgfat: 26.9 gfiber: 3.3 gprotein: 20 gsaturatedFat: 15.9 gservingSize: -sodium: 466.8 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Lisa's Creamy Clam Chowder
Directions
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Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.
To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.