Easy Clam Chowder is just THAT EASY! When you crave the flavors of a creamy, satisfying, chock full of clams and potatoes, kind of chowder; this is the one for you!
10 pieces Bacon, chopped
1 small Onion, chopped
2 (15 oz.) cans diced Potatoes, drained and rinsed (add more if you’d like)
3 (6.5 oz.) minced Clams (reserve the clam juice, 1 1/2 cups total)
1 cup heavy Whipping cream
2 (10 3/4 oz. cans) Cream of Celery
1/4 tsp. Salt, to taste
1/8 tsp. ground Black pepper, more to taste
1 tsp. Dill
1/4 tsp. Accent
2 Tbsp. unsalted Butter
In a large deep skillet, add the chopped bacon and fry until crisp. Once the bacon is crisp, remove from the pan and set aside. Pour off all but 2 tablespoons of bacon grease.
Return the pan back to the heat and bring it to MEDIUM temperature. Add the chopped onions.
Fry the onions until golden and translucent. Add the clam juice that was reserved from the 3 cans of minced clams. You should have about 1 1/2 cups total, if not, add water to make up the difference.
Stir the clam juice and try to break up the bits of flavoring from the bottom of the pan, left from the bacon. Add in the diced potatoes and stir to combine. Bring this to a slight boil.
NOTE: You could use fresh potatoes, but you’ll have to allow the potatoes to cook until tender for about 20-30 minutes. I said this was an easy recipe, so using canned potatoes is a great substitute.
Add in the cans of Cream of celery and whisk to combine well. Bring to a slight boil.
Pour in the heavy whipping cream and stir to combine well. Add the seasonings, stirring once again.
Add in the minced clams and stir to combine well. Add the fried bacon pieces and stir. Bring the chowder up to a slight boil and then reduce the heat to LOW.
Add the 2 tablespoons of butter and stir, until it has melted. Allow the chowder to cook, uncovered, for about 25 – 30 minutes to thicken slightly. Make sure to stir the chowder often to prevent scorching the bottom. SERVE with your favorite oyster crackers or breads.