Your family will love this clam chowder recipe made with milk and half-and-half and clam juice. Bacon and onion flavor this rich and delicious clam chowder.
It's as good if not better than your favorite restaurant version. Add a splash of sherry just before it's done, or garnish the finished chowder with chopped fresh parsley, green onion tops, or chives.
You might want to double the recipe so you can have some for lunch the next day -- it disappears quickly!
If you're looking for a lighter clam chowder, take a look at this tomato-based slow cooker Manhattan-style clam chowder.
- 3 slices bacon, diced
- 1 cup chopped onion
- 3 cups diced potatoes (red-skinned potatoes or Yukon gold are good)
- 1 bottle (8 ounces) clam juice
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cans (approximately 7 ounces each) minced clams
- 3 tablespoons all-purpose flour
- 2 cups half-and-half or light cream
- 1 cup milk
- Cook bacon until crisp in a Dutch oven or large, heavy saucepan.
- Remove bacon to paper towels with slotted spoon; drain.
- Add onion to bacon drippings; sauté until softened and translucent.
- Add potatoes and clam juice, salt, and pepper.
- Cover and simmer for about 15 minutes, or until potatoes are tender.
- Remove from heat. Add minced clams with their liquid.
- Whisk flour into milk until well blended; add to chowder with half-and-half.
- Cook over medium heat, stirring constantly, until the chowder thickens and begins to bubble, or about 3 minutes.