Traditional Maritime Clam Chowder

Clam Chowder

Ingredients

  • 4 tbsp butter 
  • 1/3 c Atlantic Bakers All-Purpose Flour
  • 2.5 c 1% milk 
  • 1/2 c whipping cream 
  • 1 c clam juice 
  • 4 red potatoes (skin on) 
  • 1 yellow pepper (diced) 
  • 1 medium yellow onion (diced) 
  • 1 garlic clove (minced) 
  • 1 tsp olive oil 
  • 2 carrots (peeled and diced) 
  • 2 stalks celery (diced) 
  • 4 green onions (diced) 
  • 6 strips of bacon. (Cooked and diced.) 
  • 1 tbsp parsley 
  • 2 c fresh whole clams (steamed and shells removed) – you can use frozen as well. 
  • 1 tsp dried thyme (1 tbsp fresh) 
  • 1/8 tsp curry powder 
  • Salt and Pepper to taste 

Instructions

  1. In a large dutch oven, add the tsp of Olive Oil. 
  2. Add the yellow onions and garlic. Cook for 2 minutes. Garlic should be fragrant and onions softened. 
  3. Add the carrots, celery, yellow pepper, green onions, and cook for 2 more minutes. Remove from the pan and set aside. 
  4. Add the butter to the dutch oven and melt over medium heat. 
  5. Add the flour and stir into the butter to form a soft paste. 
  6. Add the clam juice 1/2 c at a time, whisking until thick before adding more. 
  7. Slowly add the milk 1/2 c at a time, whisking until thick before adding more milk. 
  8. Slowly add the whipping cream and whisk until thickened. Bring to a slow boil and reduce heat. 
  9. Add the clams, curry, thyme, parsley, salt and pepper. Stir. 
  10. Add the potatoes and cooked vegetables back to the dutch oven. 
  11. Add the bacon. 
  12. Let the chowder

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