Thick and Creamy Chowder, made with Clams, Bacon, Potatoes, and Onions
Chop potatoes into bite size pieces set aside
Chop 6 slices of Bacon into small pieces set aside
Finely chop onions set aside
Drain Snow's Chopped Clams and reserve the juice for later
Place chopped bacon into a medium sized soup pot and cook on med/high heat until crispy
Remove Bacon and leave 2 Tbsp of bacon grease in pot add butter and chopped onion to bacon grease. Cook until onions are translucent
Add chopped garlic and sauté for 2-3 minutes to release the flavor
Coat onion with 3 Tbsp Flour and mix well
Add Snow's Clam Juice plus the reserved juice from the chopped clams and blend completely
Add Chicken broth to the onion/clam broth, stir broth until it begins to boil
Add potatoes to broth and cook for approximately 10-15 minutes,
The size of the chopped potatoes will determine the length of cooking. they don't need to be cooked all the way, just begin the process.
Add Snow's Clams to the soup and continue to cook until potatoes are cooked.
Season with salt, pepper, thyme and bay leaf
Now add the milk and cream to the soup and bring back up to desired temperature on a low heat setting, you do not want to boil soup once milk and cream are added
Right before you serve add 1/2 of the crisp bacon to soup.
When you are ready to serve, sprinkle some bacon bits into each bowl and serve