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KEEP SCREEN ON

Yield: Makes 8 cups

Ingredients
Ingredients
3 slices bacon

1/4 cup butter

1 small onion, peeled and diced

3 stalks celery, thinly sliced

2 carrots, peeled and diced

2 (6.5 oz.) cans chopped clams, undrained

2 bay leaves

1 pound potatoes, peeled and diced

2 cups heavy cream

2 cups milk

1 tablespoon cornstarch

1 tablespoon flour

1/4 cup water

Salt and freshly ground black pepper

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Based on 11 ratings

Preparation Method

  1. In a large sauce pan on Wolf gas range over medium heat, cook bacon.
  2. Remove bacon from pan and coarsely chop.
  3. Set aside.
  4. To the pan add butter and heat until melted.
  5. Add onions, celery, and carrots and sauté until vegetables are soft, about 8 minutes.
  6. Add clams with the juices, bay leaves and potatoes and bring to a simmer.
  7. Simmer until the potatoes are soft.
  8. Add cream and milk and bring to a simmer, stirring constantly.
  9. Meanwhile, mix the cornstarch, flour and the water in a small bowl.
  10. Whisk this into the simmering chowder.
  11. Add bacon and season with salt and pepper if desired.