Clam Chowder with Carrots and Potatoes
- Yield servings
"We enjoyed eating clam chowder when traveling out West, but no one would give us their recipe, so I came up with this version myself. My friends ask me to let them know when I'm going to make it so they can come visit at suppertime."
- 10 small red potatoes, chopped (about 5 cups)
- 1 cup finely chopped carrots
- 1/2 cup finely chopped onions, divided
- 1/2 cup finely chopped celery
- 3 (8-ounce) bottles clam juice
- 1/2 cup chopped cooked bacon
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon dried thyme leaves
- 2 teaspoons salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 2 cups half-and-half
- 3 (6-ounce) cans minced clams, rinsed and well drained
- Combine potatoes, carrots, 1/4 cup onions, celery and clam juice in a Dutch oven. Add bacon, herbs, salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until potatoes and carrots are tender, about 15 minutes.
- Melt butter in a medium saucepan over medium heat. Add remaining 1/4 cup onion and cook until soft, about 5 minutes. Whisk in flour. Remove from heat and slowly whisk in half-and-half, mixing until smooth.
- Heat cream mixture over medium heat, whisking until thickened. Add clams and cream mixture to the potato mixture. Cook, uncovered, over low heat, until thoroughly heated, about 15 minutes, stirring occasionally.
Judy Lehmann, Ida. Grove, Iowa