Homemade Clam Chowder Recipe #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until browned and crisp. Move it to a paper towel-lined plate. Leave about 3 tablespoons of bacon fat in the pot.
2. Add the carrots, onion and celery to the pot and cook over medium-high heat, stirring occasionally, until soft and golden, about 7-8 minutes. Sprinkle in the flour and cook one more minute, stirring constantly.
3. Add the chicken broth, reserved clam juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt and pepper. Bring to a light boil.
4. Meanwhile, cut the potatoes into bite-sized pieces about 1/4 inch thick. Add them to the pot, then stir in the milk and cream. Bring to a boil, reduce the heat, cover and simmer lightly until a fork easily pierces the potatoes, about 20 minutes.
5. Add the chopped clams, return to a light boil, then remove from the heat. Do not overcook the clams. Season to taste with salt and pepper.
6. Garnish with the bacon and cilantro if desired.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

OnionMilkCarrotCreamPotatoCeleryBaconClam