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Chowder: Best-Ever Clam Chowder




Source of Recipe


Posted to RC


List of Ingredients




5 (6.5 ounce) cans minced clams
8 slices of bacon, cooked and crumbled
1 cup minced onion
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
1/4 cup all-purpose flour
1/2 cup corn starch
1 quart half-and-half cream
1 1/2 teaspoons salt
ground black pepper to taste

Recipe



Fry up the bacon. Crumble and set aside. In the bacon fat, add carrots, onion and potatoes. Cook for about 5 minutes. Add clam juice from the canned clams. Cook over medium heat until tender.

Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour and corn starch until smooth. Whisk in cream and stir constantly until thick and smooth. Heat through, but do not boil.

Add veggie mixture, chopped clams, and corn starch mixture to a large crockpot (low setting to keep warm) and season with salt and pepper.