Coastal Clam Chowder

Clams, potatoes, onions and celery in a rosy, blush soup base and topped with bacon and parsley.

Recipe number

11

Category

Soups, Chowders & Bowls

Servings

4-6

Prep time

10 minutes

Total time

75 minutes

Collection

Camper Seasoning Mix Cookbook

Recipe by

Pretty Camper Company

Source

The Pretty Camper Cookbook — Recipe #11

Camper Kitchen

Stovetop Friendly | One-Pot | Slow Cooker Adaptable

Ingredients

• 3/4 tsp Camper Seasoning Mix
• 4 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
• 4 slices bacon — diced
• 1 large onion — chopped
• 2 stalks celery — sliced
• 2 cloves garlic — minced
• 3 cups red potatoes — diced
• 1 Tbsp tomato paste
• 2 cups clam juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups water
• 2 cups heavy cream
• 4 6.5 oz cans chopped clams
• 1 bay leaf
• crusty bread — for serving
• 1/2 cup flat-leaf parsley — chopped; for serving

Cooking Steps

1. In a large pot or Dutch oven, cook bacon on low heat until crispy.

   Heat: Low · Equipment: Large pot or Dutch oven

2. Remove the bacon with a spoon and leave 2 Tbsp bacon grease in the pot.

3. Add onion, celery, garlic, salt and pepper and sauté for 5 minutes.

   Timer: 5 minutes

4. Add the tomato paste and brown for another 5 minutes. Lower the heat if needed to prevent the tomato paste from burning.

   Timer: 5 minutes

5. Add the seasoned flour mixture and cook for 2 minutes.

   Timer: 2 minutes

6. Starting with the clam juice, slowly pour it into the pot. Stir using a whisk to prevent or remove lumps if needed.

   Equipment: Whisk

7. Add the water, potatoes and bay leaf and cook for 30 minutes until the potatoes are tender.

   Timer: 30 minutes

8. Reduce the heat to low and add the cream and the clams.

   Heat: Low

9. Cook for an additional 15 minutes, stirring often.

   Timer: 15 minutes · Heat: Low

10. Serve the clam chowder in individual bowls with bacon and parsley. Serve with crusty bread.