Emerald Isle Clam Chowder
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.
Emerald Isle Clam Chowder
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.
Cooking Instructions
- 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.
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