Calm Chowder
Warm, savory, creamy, and full of bacon - who needs anything else? 🥓
Recipe
Time: ~ 1 hr
Servings: 4
Equipment
3 medium bowls
Cutting board
Knife
Ingredients
3 slices of bacon, chopped
1 clove garlic, minced
2 celery stalks, diced
1/2 medium yellow onion, diced
2 medium potatoes, diced and unpeeled
1 bay leaf
1/4 tsp dried thyme
3/4 tsp salt
1/4 tsp black pepper
3 cans chopped clams
1/4 cup all-purpose flour
16 oz clam juice
1 cup heavy cream
1 cup cold filtered water
1 tbsp coconut oil
Instructions
Cook
Strain the clams, save the juice.
Place onion, celery, and garlic in a prep bowl and set aside.
Cook bacon over medium heat in the Dutch oven, about 5 minutes
Add prep bowl, thyme, salt, and black pepper.
Cook until the onion is soft, about 5 minutes.
Sprinkle flour over the Dutch oven contents, stirring constantly for 1 minute.
Pour in the strained clam juice and the 16-oz bottle.
Add the potatoes.
Bring to a boil, reduce to medium-low, and simmer for 15 minutes.
Stir occasionally.
Add clams, heavy cream, water, and coconut oil.
Bring back to a simmer, cook 15-20 minutes, tasting and stirring occasionally.
Remove from heat and serve once potatoes are soft.