Clam Chowder is perfect comfort food on a snowy day.
All trips to the Oregon coast include a stop for clam chowder. I’m a little obsessed and sadly, often disappointed. Well, I now have a make-at-home clam chowder that satisfies me and has earned great praise from family, including my parents and my in-laws. The fresh rosemary, garlic and bacon make some magic here.
- 3/4 lb. chopped bacon (I use a sheet pre-cooked bacon from Costco)
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 minced garlic cloves
- 6 cans cream of potato soup
- 5 (6.5 oz) cans of undrained, chopped or diced clams (I prefer Snow’s chopped)
- 1 pint 1/2 and 1/2
- 1 pint low-fat or non-fat milk
- 2 sprigs worth of fresh Rosemary leaves (I used the kitchen shears to chop it up a little)
- 1/4 tsp. ground, black pepper
In a large, deep fry pan, saute the bacon pieces until crisp. Using pre-cooked bacon saves a lot of time and results in less drippings. Remove the bacon pieces with a slotted spoon from the pan and put them in the crock pot. Saute the onion, garlic and celery in bacon dippings until soft. Add the mixture to the crock pot. Pour potato soup, 1/2 and 1/2, milk, clams w/ juices into crockpot. Add seasonings and gently stir to combine. Set crock pot on high for 4 hours or low for at least 6 hours. I’ve actually made it all before and then put the crockpot bowl in the fridge overnight. We let the chowder cook all the next day on low. the flavor is amazing. When ready to serve, ladle chowder into bowls and you are set. A nice crusty bread or even some crackers are a nice touch, but not necessary. My hubby, Brian, likes to spice it up with a little Tabasco and extra black pepper.
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