CREAMY CANADIAN CLAM CHOWDER

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Creamy Canadian Clam Chowder image

I enjoyed this wonderful chowder in Victoria BC and tried to reproduce it @ home.Wonderful! A tasty trick:Puré 1/2 can of the clams; it really adds to the taste.

Provided by Sageca

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

4 slices bacon
2 onions, coarsely chopped
2 yukon gold potatoes, diced
2 celery ribs, coarsely chopped
2 (6 ounce) cans clams (save the juice)
1 teaspoon chicken bouillon powder
water, as needed
2 1/2 cups milk, divided
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
ground black pepper
2 tablespoons flour

Steps:

  • Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
  • Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
  • Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
  • Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
  • Reduce heat; add clams until they are heated through.
  • Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
  • Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
  • Add cooked bacon.
  • Adjust seasoning to taste.
  • If possible refrigerate chowder, covered, for 24 hours to develop flavors.

Nutrition Facts : Calories 182.2, Fat 8.4, SaturatedFat 3.5, Cholesterol 32.7, Sodium 357.4, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 10.4

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