The thickest, creamiest, best tasting homemade Clam Chowder you’ve ever had. This is true five star restaurant caliber clam chowder that is remarkably easy to make and unbelievably delicious. You will have never had a better bowl of Clam Chowder outside of a restaurant environment. If you seek “stand out” recipes the way I do, you’ll love this one. I usually double this recipe.
- 1 tbsp butter
- 6 oz bacon finely chopped (chops easier frozen)
- 1/2 white onion chopped
- 1/2 cup celery chopped (about 3 stalks)
- 1/4 cup carrots, grated then chopped
- 1/4 tsp thyme
- 1/8 tsp basil
- 1/8 tsp oregano
- 4 6.5 oz cans clams (I use 1/2 of a big costco can)
- 1 1/2 cup clam juice (costco cans have perfect amount juice & clams for a double batch)
- 1 1/2 pints heavy cream
- 1/8 tsp white pepper
- 2 cups potatos diced (2 med)
- 5 drops tabasco sauce
- 1 tsp worcestershire sauce
- 1/2 cup flour
- 1 cup cold water
- In an 8 quart pot, melt butter and sautÃ© bacon and spices over low heat until cooked, but not brown.
- Add onion and celery, and sautÃ© until tender and translucent.
- Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes.
- Cook approximately 13 minutes to soften potatoes and incorporate flavors.
- Add heavy cream, chopped clams and carrots. Bring to boil.
- Mix flour and cold water together in jar and shake and add, stirring constantly. Only add what you need to for the thickness you desire. You probably won’t need it all.
- Salt to taste. I don’t find that this needs much salt, but everyone’s taste is different.