I don’t know about you guys, but I am still pretty chilled from all the wintery weather we’ve been exposed to the past few months, and nothing sounds better to me than a bowl of thick chowder! This is super easy to make, and absolutely AMAZING served with gluten-free garlic bread (Jake’s make the BEST fresh gluten-free french bread, so come on by!), not to mention, It’s grain free! I will get right down to business here and give you guys the recipe:
1 Sweet Onion, Diced
6 Strips of Bacon
1 Large Can Chopped Clams, 51 Oz. (Don’t Throw All the Clam Water!)
2 C. Clam Water
1 C. Diced Celery
2 C. Cubed Potatoes
1 C. Diced Carrots
1/2 C. Butter
1 Quart Half & Half
2 T. Red Wine Vinegar
1 1/2 t. Garlic Salt
Instant Mashed Potatoes (Add until Desired Thickness)
Ground Pepper to Taste
Cook bacon strips in large skillet until fairly crispy, then remove cooked bacon strips from skillet to drain. When cool, crumble up bacon and set aside. Place onions in bacon fat and sauté about 5 minutes. Then add celery, potatoes, and carrots to bacon fat and cooked onions. Cook until potatoes are slightly tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in half & half cream and stir constantly until thick and smooth. Stir in tender vegetables and clam water. Heat through, but do not boil. Add desired amount of instant mashed potatoes for the consistency of chowder you prefer. 🙂
Stir in clams & cooked bacon about 10 minutes before serving. If they cook too much they will get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Garnish with fresh parsley, if you would like!
Mmmmm, amazing… Make this as soon as you can, and enjoy the perfection of flavors!