When the weather is colder and the craving for comfort food arises, the call for clam chowder is imminent. Using bacon, celery, onion and potatoes, this soup can be simmered on low for around two to three hours, depending on desired thickness.
This recipe brings the flavor of the sea to life with pantry staples and commonly found produce. Requiring a quart of half and half, the creamy consistency pairs excellently with crackers or garlic bread. A bowl of soup and side salad completes a rainy spring day with the ease and comfort of staying dry inside.
Begin chopping four to five medium-sized red potatoes, two to three stalks of celery and dice one small red onion. Setting the vegetables aside, slice and fry a half pound of bacon in a large stock pot. Once cooked, add the potato, celery and onion to the pot with the bacon and grease, sauteing until hot. The potatoes can be boiled in advance and added later on; however, to prevent overly soft, mushy potatoes in the soup, sauteing is recommended.
Open four cans of chopped clams, draining the juice into the pot to simmer with the bacon and veggies. Aftering cooking together for a few minutes, add the clams, one can of cream of potato, cream of celery and cream of mushroom soup. Combine and mix well, then slowly stir in the quart of half and half on low heat. Be careful not to burn the dairy and trust the process of a slow cook. Toss in 1 ½ teaspoons of seasoned salt and pepper for flavor.
Bring to a boil – patience is key as this takes a while around two to three hours – occasionally stirring and enjoying the smell of pure deliciousness. Once the soup starts to boil, turn the heat off and serve. Season with additional salt and pepper if desired.
4 6.5 oz cans of chopped clams
1 can cream of mushroom soup
1 can cream of potato soup
1 can cream of celery soup
4-5 medium red potatoes
2-3 stalks of celery
1 small red onion
½ pound of bacon
1 quart of half and half
1 ½ teaspoon of seasoned salt
1 ½ teaspoon of black pepper
Additional salt and pepper as desired