Clam Chowder

Large pot of clam chowder is perfect for a cool fall day. Makes 6 2 cup servings. *NOTES* - I used homemade fish/chicken stock but use what you have. - serve with crusty bread or crackers

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop bacon and add to large Dutch oven over medium heat

Step 2

While bacon fat is rendering and crisping. Chop clams, onion, garlic, tarragon, potatoes

Step 3

Once bacon is crisp remove from pot but leave fat behind. Set aside

Step 4

Add butter, garlic, and onions to bacon fat and once melted add flour and whisk until incorporated and cooked a bit. 2-3 minutes.

Step 5

Add stock, half and half, and cream of celery soup. Whisk until smooth and bring back up to simmer

Step 6

Add potatoes and simmer until cooked through

Step 7

Add clams and corn and cook for a few minutes longer.

Step 8

Finish with bacon and tarragon and turn off heat.

Step 9

Serve hot or store for later.