HOME MADE CLAM CHOWDER
 

• Prep Time: 20 min

• Cook Time: 25 min

• Yield: 6 - 8 servings
   

 

Ingredients

• 2 cans of Polar 10 oz. Whole Baby Clams – rinse with water after draining

• 6-7 pieces bacon, diced

• 2 cups milk

• 2 cups heavy cream

• ½ cup flour

• 1 tablespoon fresh thyme, chopped

• 3 bay leaves

• 1 teaspoon dried dill

• 1 cup Leeks, chopped

• 1 carrot, peeled and diced

• ½ cup celery, chopped

• 1 cup yellow onion, chopped

• 2-3 potatoes, peeled and medium diced

• 1 tablespoon butter

• Salt and pepper to taste

• 2 tablespoons parsley, chopped

POLAR INGREDIENTS:

Directions

 

1. In a heavy stock pot, over medium high heat, render the bacon until crisp, about 8 minutes.
    

2. Stir in the leeks, onions, celery and carrots, sauté about 2 minutes, season with salt/pepper.
    

3. Add the bay leaves, thyme and dried dill.  Stir in the flour and cook for 2 minutes .
    

4. Add the potatoes, milk, clam juice from both cans (reserve the clams) and stir. 
    

5. Bring the liquid up to a boil and reduce to a simmer, until the potatoes are fork tender, about 12 minutes.
    

6. Add the heavy cream and bring up to a simmer.  Add the clams, stir in butter and parsley.
    

7. Season with salt and pepper if needed.  Ladle soup into bowls and serve.