I love soup. Darrin doesn't. Except Clam Chowder. He LOVES Clam Chowder. So I decided to make clam chowder for dinner so we all could enjoy a nice big bowl of yummy soup on a cold fall day. I was reading him different titles and when I read this one, his ever-cheese-loving Dutch ears perked up. Marilyn's Cheesy Clam Chowder. Now, according to some Food Network judges - seafood and cheese are a BIG no no. But I'm not married to a Food Network judge. I'm married to a Dutchman who loves his cheese. And his clam chowder. So I decided to put away what the TV told me and jump head first into the forbidden culinary concoction.
Lo and behold ....it was pretty good!!!! :) :) You really couldn't taste the cheese, it just help make the soup thick and silky. Even the kids liked it! :) The only bad part is that it's not the cheapest meal. The jars od Clam juice were $2 each (total of $4) and the canned clams were $3 each (total of $9). So right there is $13. Not to mention the half and half and cheese....it can just get a little pricey. But it was still good and it made a good amount. I even froze some! :) Here's the recipe. Enjoy!
Ingredients
6 slices bacon
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup finely diced onion
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 (8 ounce) cans clams
2 (8 ounce) jars clam juice
4 cups milk
1 cup cubed potatoes
1 (8 ounce) package white Cheddar cheese, shredded
2 tablespoons chopped fresh parsley, for garnish
Directions
1.In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
2.Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
3.Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
4.Add clams, and cheese; stir until cheese is melted and potatoes are done. Sprinkle with reserved bacon, and garnish with chopped parsley.
Lo and behold ....it was pretty good!!!! :) :) You really couldn't taste the cheese, it just help make the soup thick and silky. Even the kids liked it! :) The only bad part is that it's not the cheapest meal. The jars od Clam juice were $2 each (total of $4) and the canned clams were $3 each (total of $9). So right there is $13. Not to mention the half and half and cheese....it can just get a little pricey. But it was still good and it made a good amount. I even froze some! :) Here's the recipe. Enjoy!
Ingredients
6 slices bacon
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup finely diced onion
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 (8 ounce) cans clams
2 (8 ounce) jars clam juice
4 cups milk
1 cup cubed potatoes
1 (8 ounce) package white Cheddar cheese, shredded
2 tablespoons chopped fresh parsley, for garnish
Directions
1.In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
2.Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
3.Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
4.Add clams, and cheese; stir until cheese is melted and potatoes are done. Sprinkle with reserved bacon, and garnish with chopped parsley.
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