Thick, hearty and flavorful. You can substitute other kinds of seafood and make it into a seafood chowder if you prefer. I added shrimp and lobster in place of some of the clams in the 2 photos of the chowder in the pan.
Ingredients
- 1 medium sweet onion diced
- 1 cup fennel bulb or celery diced (opt.)
- 3 medium carrots sliced (4 oz.)
- 2 tsp. dried parsley
- 6 T. butter
- 3 slices bacon chopped
- 4 medium potatoes peeled and cubed (1 1/4 lb.)
- 1/2 tsp. cayenne powder
- 1/2 tsp. white pepper
- 1/2 tsp. black pepper
- 1/2 tsp. salt Himalayan pink sea salt
- 1 T. chicken base Better than Bouillon Organic
- 1 1/4 cups heavy cream
- 5 cups milk
- 3-4 cans clams 6 1/2 oz. each, drained (reserve 3/4 cup juice)
- 1/2 cup cornstarch or potato or tapioca starch
Servings: servings
Instructions
- Using at least a 4 qt. saucepan, add onion, fennel, carrots, parsley, butter and bacon to pan. (The photo is of a 4 quart pan with this recipe.) Cover pan and cook on medium heat until veggies are cooked down, for about 15 minutes. In the meantime, boil potatoes in a separate covered pan for about 10 minutes or until slightly tender. When potatoes are tender, drain and set aside.
- Add cayenne pepper, white pepper, black pepper, salt and chicken base to the veggie mixture. Add heavy whipping cream, and milk, and allow to come to a boil.
- Drain clams and reserve 3/4 cup clam juice. Set clams aside. Combine reserved clam juice and cornstarch. Add to veggie mixture once it comes to a boil. Stir and cook over medium heat to thicken. Remove from heat and add clams and potatoes. Taste and add additional seasoning if needed. Serve.
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