#1 Best Clam Chowder Recipe

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This Clam Chowder Recipe is a family-style dish made from potluck style food. In this recipe, you will get to use your favourite potluck recipe, but you will attempt to get a little more creative by adding in some fresh ingredients from the local farmers market. As with all potluck recipes, you will have to wait for the ingredients to slowly cook in the boiling water in your slow cooker in order to get that rich and creamy chowder, and the results will vary depending on what kind of fresh ingredients you decide to add.

This recipe is perfect for the holidays, especially for the Potluck Potluck Dinner! This is also a very easy dish to make and makes a great appetizer or main course dish. I served this chowder along with some warmed corn on the cob. It was very tasty and easy to make.

A simple and wholesome bowl of clam chowder is a tradition at many family gatherings. It’s a hearty and mouth-watering Alternative to the more expensive restaurant clam chowder. This recipe is easy and doesn’t take long to prepare. When it’s time for dinner, just pull the pints from the refrigerator, chop up the clams into small pieces, and blend them with broth. Serve this warm with rolls or toast.

How To Make This Clam Chowder Recipe

Clam Chowder is delicious and healthy clam chowder. It is made by simmering the ingredients separately and then mixing them together, one after the other. This dish can be made for breakfast or dinner, and you can use either can of clams or fresh clams. Clam Chowder can be used as a side dish for other dishes, such as blue crabs or salmon. This dish is also delicious and tasty.

Ingredients

1 Carton of Vegetable Stock
Russet potatoes, (peeled and cut into 1/2 inch chunks 2), 1 cup
Butter, 3 tablespoon
Bacon (finely chopped), 4 slices
Yellow onions (finely chopped) , 2 cups
Celery (finely chopped), 3 stalks
5 garlic cloves (finely minced)
1 bay leaf
All-purpose flour, 1⁄4 cup
Minced clams (drained), 10 oz cans
Heavy Whipping Cream, 1 1⁄2 cups
Tabasco sauce (for flavour), 1 -3 drops
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Instructions

Step 1

Start by preparing the ingredients and chooping up the garlic, potatoes, celery, and onion.

Step 2

Fill a medium saucepan or dutch oven with the vegetable stock, and place it over medium heat. Add the potatoes and allow them to soften. Simmer the potatoes until they are tender. This will not take more than ten minutes. Take the potatoes off the heat and set them aside.

Step 3

Melt the butter in another saucepan over medium heat. Add the chopped bacon and cook for 8-10 minutes until the bacon pieces are browned.

Step 4

Then mix in finely chopped yellow onion, finely chopped celery, and minced garlic cloves. Sauté for 6 minutes or until the vegetables are soft.

Step 5

Stir in the clams with the juice, the potato mixture, heavy whipping cream,salt, and tabasco sauce. Keep stirring so nothing sticks to the bottom.

Step 6

Lastly, season with black pepper and kosher salt to taste. After simmering for 10 minutes, skippers chowder is ready to eat.

NOTE: I make this for just two people on the “2X” recipe and I can fill two of those ToGo containers and freeze the rest. It keeps in the freezer for about 6 months.

Also Read: Long John Silvers Coleslaw Recipe