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Midwestern Clam Chowder
Submitted by Sandy T.
- 2 – 4 slices of bacon, cut into 1/2” pieces
- 1 medium onion, chopped
- 3 T. flour
- 2 – 10 oz cans of clams (we use Crown Prince!)
- 2 – 8 oz bottles of clam juice (again, Crown Prince)
- 3 medium potatoes (about 1 lb.), yellow or red, cut into medium dice
- 1 bay leaf
- 1/4 t. dried thyme
- 1/2 t. salt (or to your taste)
- several grinds of pepper
- 1 c. heavy cream
Saute bacon in a large pot over medium heat, until fat renders and bacon crisps, maybe 5 minutes. Add chopped onions and cook until soft and translucent, another 5 minutes. Stir in flour and cook until lightly browned; if this mixture seems very dry, add 1 tablespoon of oil and stir, cooking for about 2 minutes. (The need for extra oil will depend on how much fat is rendered from your bacon.) Gradually whisk in bottled clam juice, clam juice drained from the clams, and 1 cup of water.
Bring to a boil and add the potatoes, bay leaf, thyme and salt. Return to a boil, then reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Add clams and pepper, bring to a simmer, then add cream and turn off the heat. Stir, then taste, adjusting seasonings to your liking. Enjoy!