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Prep Time15 minutes
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Cook Time1 hour
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Serv SizeYield 4 servings
Thick and creamy clam chowder! Perfect for a chilly fall evening.
Ingredients
Directions
In a Dutch oven or large heavy pot, sauté bacon. Once bacon is cooked remove from the pot and set aside. No need to wipe pan clean.
Next in the same pot, sauté carrots for 5-6 minutes, then add onions and potatoes. Sauté until vegetables soften. Drain of any excess fat.
Next add in clam juice, heavy cream, milk and butter, finely diced clams, cream of celery soup, cooked bacon, dill weed and pepper. Stir until combined. Bring to a boil, reduce heat and simmer for 30-40 minutes stirring occasionaly.
Once vegetables and clams are tender, remove from heat and serve.
Enjoy!
Conclusion
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