Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
|Prep time||Cook time||Ready in||Yields|
- 8 Slices Bacon, Center cut preferred
- 1 Stalk Celery, Sliced thin
- 2 Stalks Green Onions, Sliced, white bottoms separated from green tops
- 3 Tbsp White Onion, Finely diced
- 1 Clove Garlic, Minced
- 2 Cups Half and Half, Reserve 1/2 cup for end
- 1 Cup Milk, Whole preferred
- As Needed Stock or Water
- 3, 6.5 oz Cans Diced Clams, With juice
- 3 Tbsp Butter
- 2 Tbsp Flour, or as needed
- To Taste Salt & Black Pepper
- 1/8 tsp White Pepper
- 3 cups Red Potatoes, Diced 1/2
- Parsley, Finely Chopped
- Cook the bacon in a skillet until crispy. Remove the bacon from the pan and set aside to cool. Reserve 1 tbsp of bacon grease, and clean out the pan.
- Line a large crock pot with a plastic crock pot liner—these things are a clean-up life saver. Pour in 1.5 cups of half and half (save a little for later) and 1 cup of milk. Add the potatoes and clams.
- Put 1 tablespoon of butter and 1 tbsp of bacon grease in the skillet over medium high heat. Add the white onion and celery. Salt and pepper to taste. Saute 1 minute. Add the green onion and saute an additional minute. Add the garlic, remove from the heat, and stir for a minute. Add to the crock pot.
- Chop about 4 pieces of bacon and add to the crock pot. Reserve the remaining bacon for garnish. Or eat it as a snack while waiting.
- Cook the chowder in the crock pot on high for 3-4 hours. When potatoes are softened, make a roux with the flour and butter. Melt the butter in a small pan. Add the flour and stir rapidly to cook the flour. Slowly whisk in the remaining cream. Add to the crock pot with the white pepper and salt to taste.
- Assess the thickness of the chowder and add water or stock for more flavor to get to your desired consistency. Cover and let the flavors blend for at least 30 minutes.
- Serve in bowls or bread bowls and garnish with tops of green onions, parsley, and bacon.