Okay, I have traveled my fair share in my life and I’ve come across places that claim to have the World’s Best Clam Chowder, and I’m sorry to tell them, mine’s better…BY FAR!
Soups are my specialty. I’m found eating them all year round…yup, even in the summer! mmmm…
Clam Chowder and Beef Stew (you can find the Beef Stew recipe here) are my two fav’s. You just cannot find it this tasty at any restaurant or in any deli or store. I’m telling you, it’s THE best!
It’s especially great for people like me, who don’t like clams…”WHAT?! Gasp! You don’t like clams, Sarah?” Nope…don’t like ’em…they taste like chewing on a rubber band. But I still love clam chowder- go figure 😛 So, I go easy on the clams and use a particular brand that doesn’t taste like, well, rubber. 🙂
It’s so tasty, that my kids ALWAYS request me to make it for them! Your family is sure to love it too!
World’s Best Clam Chowder Recipe
Ingredients:
- 1- 12 oz package bacon
- 3 tbsp parsley
- 1 tbsp Italian seasoning
- 2 large white or yellow onions, diced
- 1/2 cup flour
- 1- 6.5 oz can Bumble Bee minced clams
- 3- 8 oz bottles Bumble Bee clam juice (usually found at the tip top shelf near the tuna in the store)
- 2 1/2 cups milk
- 8 cups water
- 10 red potatoes
- 1 pint heavy whipping cream
- Salt and pepper, to taste
- Oyster crackers, to serve
Directions:
Step 1: Bake the bacon on a double layer baking sheet tray, about 10 mins on 350 degrees or until crisp. Cut bacon into strips and add to an 8-qt stockpot (here’s the one I have; my favorite brand is Cuisinart) with 1 tbsp of reserved bacon grease.
Note: Bacon cooks so much better and easier in a double sheet tray. I got my set on Amazon (here’s the bottom tray and here’s the top baking sheet rack that fit perfectly together).
Step 2: Add diced onions to stock pot and saute until softened, about 5 minutes. Tip: to avoid crying when cutting onions, use a sharp knife, refrigerate onions before dicing, and cut them on a cutting board very near your vent fan on the stove or use these cool onion goggles).
Note: If you don’t already have a bench scrape, you should get one! It makes transferring diced/cut food pieces a breeze. I have a Rachael Ray bench scrape, but I’m partial to her, since I was on her TV show. 🙂
Step 3: Add flour to onions and stir continuously until lightly colored (blondish), about 2 minutes (this cooks out the flour flavor and thickens the soup).
Step 4: Whisk in clam juice and clams. Tip: Be sure to shake clam juice well before opening bottle (here’s what the bottle and can looks like). You can also use fresh clams if you’d prefer.
Step 5: Add rest of ingredients and bring to a simmer. Tip: Potatoes have a naturally bland flavor. Cooking them in the seasoned broth will infuse them with flavor!
Step 6: Continue cooking on high heat for about 30 minutes or until potatoes are completely done. Tip: Do not cover with a lid.
Step 7: Remove from heat. Add salt and pepper to taste.
Serve with Oyster crackers and you are good to tuck into this delicious creamy clam chowder.
World's Best Clam Chowder
Ingredients
- 1- 12 oz package bacon
- 3 tbsp parsley
- 1 tbsp Italian seasoning
- 2 large white or yellow onions, diced
- 1/2 cup flour
- 1- 6.5 oz can Bumble Bee minced clams
- 3- 8 oz bottles Bumble Bee clam juice (usually found at the tip top shelf near the tuna in the store)
- 2 1/2 cups milk
- 8 cups water
- 10 red potatoes
- 1 pint heavy whipping cream
- Salt and pepper, to taste
- Oyster crackers, to serve
Instructions
- Bake the bacon on a double layer baking sheet tray, about 10 mins on 350 degrees or until crisp. Cut bacon into strips and add to a stockpot with 1 tbsp of reserved bacon grease.
- Add diced onions to stock pot and saute until softened, about 5 minutes.
- Add flour to onions and stir continuously until lightly colored, about 2 minutes.
- Whisk in clam juice and clams.
- Add rest of ingredients and bring to a simmer.
- Continue cooking on high heat for about 30 minutes or until potatoes are completely done.
- Remove from heat. Add salt and pepper to taste.
- Serve with Oyster crackers.
