Easy Clam Chowder
  • 4 thick slices of bacon, cut into small pieces or "lardons"
  • 3 cups celery, chopped
  • 2 cups onion, chopped
  • 2 cups carrots, chopped
  • 10 Yukon gold potatoes (can also use other kinds of potatoes if desired)
  • Clam or chicken broth, enough to cover veggies (see further information below)
  • 2 - 6.5 ounce cans of clams (can also use fresh or frozen clams)
  • 1 pint of heavy cream
  • 2 T Cornstarch mixed in ¼ cup of water (optional, for if you like thicker soup)
  • salt and pepper to taste
  • 1 Tablespoon fresh chives as garnish (optional)
  1. Cook the bacon until crispy, remove to a plate covered with a paper towel to drain.
  2. Leave about 1 tablespoons of bacon grease in the pan (that's probably close to what will be left) and add celery, onion, and carrots. Cook until softened.
  3. Season with salt and pepper at each step of the process.
  4. Add potatoes and cook until they start to soften.
  5. Cover all the veggies with broth. You can use clam broth if you can find it, or you can use chicken broth. Add in the juice from canned clams. You can also buy clam juice in jars next to the canned clams in the grocery store, add 1-2 jars with the chicken broth if that's what you are using.
  6. Cook soup until the veggies are nearly done, check with fork to see how soft they are.
  7. Add cream and taste soup. Add more salt and pepper to taste.
  8. If you like your soup to have a thicker consistency, mix cornstarch with water and add to soup, stirring constantly.
  9. Add canned clams right before serving soup. Overcooked clams get rubbery and gross. Canned clams are completely cooked, they just need to be in the soup long enough to get warm.
  10. Serve chowder and garnish with fresh chives, if desired.
Recipe by Health by Emily at https://healthbyemily.com/wednesday-real-food-recipe-easy-clam-chowder/