You'd be surprised how simple it is to make a good bowl of chowder, the stove does all the work and you just have to sit down, relax and wait to eat it. Just as promised last week - straight to the good stuff.
2 cans of clams (5 oz) with juice reserved
3 large potatoes
1 cup heavy cream
1 cup milk
5 bacon strips
1 medium onion
Old Bay seasoning
Start off by frying the bacon until crispy. Set aside on a paper-covered plate. Peel the potatoes and cut into large cubes. Chop the onion, and on a large pot, drain the bacon fat and cook the onion until transparent.
Add the potatoes and the clam juice, stir to avoid them of sticking together. Cover and boil for 20 minutes, or until they're tender to the fork.
Add the clams, heavy cream and milk to the pot and stir together. Season with Old Bay. Cover the pot and let cook for 40-45 minutes or until it reaches the desired thickness, the secret for it relies on stirring every now and then while its cooking. Cut the bacon into smaller pieces. Serve a couple spoonfuls in a bowl and top with the bacon. You're welcome!
For it being the first attempt at a chowder, the results stand up pretty well to the challenge; perhaps fresher clams, more cream instead of milk, definitely more Old Bay to season, but in overall, this is a far simple version and a quick, easy one to prepare as well.
*Disclaimer: the original recipe would include celery and carrots, but I preferred to skip the vegetables and dig into a potato and clam heavy soup.
See you next tuesday, Tasty Tuesday!