Clam Chowder In a Hurry
50 Minutes to Perfection
I am always looking for products made locally, and came across the Salted Herbs Jar, I had been wanting to try it for a while now and did! I am finding a lot of uses for it, and it will continue to show up in my recipes. 1 jar goes a long way because you need so little. It's worth the try, I used them in a quick marinade and it was totally awesome! Back to the clam chowder.
In a good clam chowder, you want a lot of clams, so three cans is not too much, the potatoes are traditional, the addition of celery adds texture and perfect. I did make it my own by not using Old Bay seasoning, but eh, that is the beauty of cooking, when one creates, one owns the creation!
6 slices bacon, diced
4 tbsp. unsalted butter
2 cloves garlic, minced
1 medium onion, diced
1 celery stalk, diced
2 tsp. FaCs seasoning or 1 tsp. salt, ½ tsp. black pepper and 1 tsp. smoked paprika
½ c. all-purpose flour
2 c. milk
3 c. vegetable stock, chicken would work also
3 (6.5-ounce) cans chopped clams, juices reserved
2 bay leaf
3 large potatoes or 6 cups, peeled and diced
1 c. 15% cream
1 tbsp. salted herbs (Les jardins d’Émilie or other brand)
OR Seasoning of your choice
1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving about 2 tablespoons excess fat.
2. Lower heat to medium. Add butter in the stockpot. Add garlic, celery and onion, cook, stirring frequently, until onions have become translucent, about 4 minutes. Sprinkle your seasonings and stir well.
3. Whisk in flour until lightly browned, about 2 minute. Gradually stir in milk, vegetable stock, clam juice and bay leaf, cook, stirring constantly, until slightly thickened, about 8 minutes. Stir in potatoes and simmer to cook potatoes about 12 minutes.
4. Once the potatoes are tender, stir in cream and clams until heated through, about 1-2 minutes; season with salted herbs mixture, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
5. Garnish with bacon. Serve immediately.