Emerald Isle Clam Chowder

Name: Emerald Isle Clam Chowder
Total time: 4500 s
Yield: 16 servings
Cuisine: American
Ingredients: 14 slice Bacon; 2 large onion, chopped; 10 stick Celery; 8 Carrots; 8 cup White Potatoes; 26 oz Minced Clam with Juice; 2 cup Clam Juice; 10 cup chicken broth; 2 tbsp thyme; 2 clove garlic

tifswedensky @cook_3912334

Woodbridge, Virginia

A local taught me this recipe. Not a creamy clam chowder but it has a ton of flavor. Picture is a pint of canned chowder after processed in pressure canner.

tifswedensky @cook_3912334

Woodbridge, Virginia

A local taught me this recipe. Not a creamy clam chowder but it has a ton of flavor. Picture is a pint of canned chowder after processed in pressure canner.

Saved

Ingredients

1 hour 15 mins

16 servings

14 sliceBacon
2 largeonion, chopped
10 stickCelery
8Carrots
8 cupWhite Potatoes
26 ozMinced Clam with Juice
2 cupClam Juice
10 cupchicken broth
2 tbspthyme
2 clovegarlic

Saved

Steps

1 hour 15 mins

1

Chop bacon into small pieces. Place chopped bacon into large stock pot and cook on low heat, stirring often.
2

Chop onions, celery, and carrots. Once bacon is fully cooked, add chopped onions, celery, and carrots into stock pot. Stir until vegetables are coated in bacon fat. Cook until vegetables are soft, stirring occasionally.
3

While vegetables cook, chop potatoes. Add potatoes, minced clams, and clam juice to stock pot. Mix.
4

Add chicken broth, thyme, and garlic to stock pot. Mix.
5

Cook soup on medium heat for 40 minutes.