One of my favorite things to make when it starts getting cold out is clam chowder. Because it’s delicious and also because it gives me a reason to use my Le Creuset. I found a basic recipe online and then adjusted it a little to have more clams and flavor. It turned out AMAZING! Here’s the recipe below!
Cassi’s Clam Chowder
3 pieces of Bacon diced
4-6.5 oz cans of chopped clams in broth-reserve 8oz of broth and leave remaining broth with clams
1/2 cup water
1 medium onion-diced
8 medium potatoes-diced
1 cup 2% milk
2 Tablespoons flour
2 cups half and half
1 Tablespoon pepper
1 teaspoon salt
First saute bacon until crispy in a large pot. Next remove the bacon and add the onion to the remaining fat, cooking it until tender. Next add diced potatoes, 8oz broth, water, salt and pepper to pot and stir. Let it simmer 15-20 minutes or until potatoes are tender. Whisk flour into milk and add to pot with half and half along with the clams and the remaining broth. Allow flavors to meld for 3-5 minutes, stirring constantly. Add salt and pepper to taste if needed. Serve with warm crusty bread!
Enjoy!
