Time: 45 minutes
Music Selection: Billie Eilish – Ocean Eyes
This is truly one of the best recipes I make. It is simple, delicious and healthy! AND my family loves it – this is a big recipe as we love the leftovers (this recipe does taste better the next day)! I paired it with this dance version of Ocean Eyes – you will know why once you make this chowder and PS use 18%+ cream.
1 400g can baby clams
1 ½ cups onions, diced
1 ½ cups chopped celery
6 medium potatoes, peeled and diced into 1 cm cubes
4 cups water
½ tsp dried thyme
¼ c butter, melted
4 heaping Tbsp flour
3 cups cream (18%)
9 slices bacon
Cut up bacon into tiny pieces.
In large pot, fry up bacon. As it nears being crispy, add in the onions and celery. Saute until the onions and celery are soft and bacon is crisp.
Add water. Drain clams and add clam juice, potatoes, water and thyme. Salt/pepper.
Boil until potatoes are soft.
Chop clams and add to kettle.
Melt butter and mix in flour to form a paste. Pour ½ cup of cream into the paste and mix well.
Slowly mix this into the soup. Add to kettle and mix to thicken. Add rest of cream. Bring to a boil. At this point, if you have time, let this cool for a few hours or overnight to let flavors meld.
Heat and serve with quick cheesy herb buns or buttery biscuits.