Clam chowder has been one of my all time favorite foods since I was a little girl. I will always remember my families’ summer picnics. They were full of great food, amazing people, fun times and, of course my Uncle Ron’s famous clam chowder. I’m not sure any clam chowder can really compare to his. However, I will modestly say, although somewhat different in taste and styles, mine is a fair contender. If you’re as addicted to clam chowder as me, or you just love seafood this recipe is a must.
Ingredients (about 8 servings)
-8 cans of Snows chopped clams
-1 small jar clam juice
-6 pieces of cooked bacon (chopped)
-6 red or white medium sized potatoes (chopped)
-1 pint heavy cream
-1 qt whole mik
-2 tbsp butter
-1/2 small onion (chopped)
-2 cloves garlic (diced fine)
-2 tbsp fresh thyme (removed from stems)
-1 tsp fresh rosemary (diced super fine)
-1 tsp Old Bay
-Salt and pepper (to taste)
-3/4 cup Parmesan cheese (freshly shredded)
1-Bring a large pot of water to a boil on the stove top.
2-Chop all of the potatoes into bite size pieces and add to boiling water. Cook until potatoes can be stabbed with a fork but are still firm in texture.
3-Strain in a colander in sink.
4-In the same pot heat the butter and add onion and cooked chopped pieces of bacon. Cook over medium high heat for 3 minutes. Add garlic and cook for another 2 minutes. Then add thyme, rosemary and old bay seasoning. Stir and cook for an additional minute.
5-Pour in small jar of clam juice and reduce heat to medium low.
6-Slowly add in milk and half and half in steps. If you add too quickly or the temperature is too high the milk and cream will separate, which will lead to a very funky texture in your chowder.
7-Let the mixture slowly heat up. Once hot, add the clams to the pot and stir.
8- Add the Parmesan cheese and let melt into the mixture.
9-Add salt and pepper to taste.
10-Serve and enjoy. This chowder pairs excellently with a slice of rosemary bread.
As always eat healthy stay fit,