The weather here can be so touchy. It can be almost 40 degrees one day, and then zero (or even below) the next! When it’s cold I want something to warm me up like soup! Grumpy has been fighting off a sore throat and since I hadn’t made clam chowder in a long time, I figured it was time to make it!
I used regular half an half in my recipe this time, but fat free half and half works just as well. Grumpy loved this soup – the flavor was great and I contribute that to the fact that I sprinkle some Old Bay seasoning in the soup for flavor!
4 slices bacon, diced
1 small onion, chopped
1 stalks celery, chopped
Old Bay Seasoning (1 tsp. or to taste)
2 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup skim milk
Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels; drain. Remove most of the bacon grease from pan. Add onion and celery to bacon drippings; saute until softened. Add Old Bay Seasoning and cook and stir another minute. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.