Gourmet, steamy clam chowder–yeah!
Ummmmm. . . . as soon as it snows, all I want to eat is soup! And Clam Chowder is one of my favorites soups. It is so easy, and it really is gourmet. Much better than you can find in restaurants!
Hot Clam Chowder is delicious for after sledding, or on Christmas Eve, along with hot chocolate and some crusty bread!
Diane’s Easy Clam Chowder
6 strips bacon OR 2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
5 cups water
4 large red potatoes
3 cans diced clams with juice (tuna fish size cans)
1 half-pint whipping cream
In a soup pot, fry bacon until very crisp. Remove, cool and crumble. Drain all but 2 tablespoons of bacon grease from soup pot (or use olive oil and no bacon). Add onions and carrots, and saute until onions are translucent. Add potatoes and water and simmer until potatoes are very tender. Turn off heat and add 3 cans diced clams with juice. Stir in whipping cream. Add water to thin to correct consistency if needed. Salt and pepper and serve immediately. Crumble bacon and use as garnish. Serves 6.
Delicious!
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