(This recipe was originally posted a few years ago, but it’s worth further attention in case you missed it!)
It was a little slow coming this year, but I would say winter is finally here.
This is my second winter back in California, after living in Minnesota. And I can officially say, my body has acclimated to the weather. And I think it’s cold. Yes, the high is 55. But when I wake up it’s 32. And technically, that’s freezing. Which is what I am – freezing.
But don’t feel too bad for me (as if!)…I’m making my favorite clam chowder. Perfected over the years, my friends. I love it so much, that I have a hard time eating anyone else’s version, and I won’t even consider ordering it in a restaurant.
My cockles are already warmer just thinking about it.
Chunky Clam Chowder
Prep time: 20 minutes
Cook time: 25 minutes
• 2 cans of whole clams, drained, reserving the juice in another bowl
• 2 tablespoons unsalted butter
• 1 medium sweet onion, finely chopped
• 1/2 cup diced salt pork
• 2 tablespoons all-purpose flour
• 2 large or 3 medium potatoes, diced
• 3 cups whole milk or half-and-half
• 2 bay leaves
• white pepper to taste
• chowder crackers for garnish
In a large pot, over medium heat, melt the butter. Add onions and sauté until soft, about 3-5 minutes. Add the salt pork and stir until it is cooked through, about 2 minutes longer. Add the flour and stir for another 2 minutes. Stir in the clam juice, potatoes, milk, and bay leaves. Raise the heat to medium-high and bring to a simmer, scraping up any brown bits from the bottom of the pot. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.
Discard the bay leaves and season with the pepper. Add the clams and cook for 1 minute longer to warm them through. Ladle the soup into bowls and top with some crackers.