TIME: 1hr 15mins
YIELDS: 4-6 servings
- 6-7 slices of bacon, cut into small pieces
- 1 medium onion, chopped
- 2, 5oz cans of baby or chopped clams, with juice reserved
- 6-7 medium potatoes, cubed
- 2 cups of heavy cream
- 3 cups of milk
- 1 tablespoon of butter
- 2 teaspoons of The Spice Coach® Grill Master Finishing Spice
1 – Add cut up bacon to sauce pan and cook on medium low heat until crispy.
2 – Add chopped onion to saucepan and cook until translucent.
3 – Add clam juice from both cans to saucepan.
4 – Add cubed potatoes to saucepan. Cover saucepan and stir occasionally so potatoes won’t stick. Let it cook until potatoes are tender, approx. 15-20 minutes (check tenderness with fork).
5 – Add cream, milk, and spice to saucepan. Stir together evenly.
6 – Add butter and allow it to melt into the chowder. Cover and cook for approx. 30-45 minutes, stirring occasionally until the chowder has thickened.
7 – Add clams and adjust seasoning to taste. Garnish the chowder with crackers of your choice.
2 – Add chopped onion to saucepan and cook until translucent.
3 – Add clam juice from both cans to saucepan.
4 – Add cubed potatoes to saucepan. Cover saucepan and stir occasionally so potatoes won’t stick. Let it cook until potatoes are tender, approx. 15-20 minutes (check tenderness with fork).
5 – Add cream, milk, and spice to saucepan. Stir together evenly.
6 – Add butter and allow it to melt into the chowder. Cover and cook for approx. 30-45 minutes, stirring occasionally until the chowder has thickened.
7 – Add clams and adjust seasoning to taste. Garnish the chowder with crackers of your choice.
RAY'S TIPS:
For a thicker chowder, experiment with combining equal parts melted butter and flour to create a paste. This is a French cooking technique known as making a roux. Add the roux to the chowder in increments, stirring occasionally until it reaches the desired thickness.