Ingredients and Weight - 1 pound bacon, diced - 2 cups chopped onion - 2 cups chopped celery - 2 cups chopped red bell pepper - 3 cloves garlic, minced - 1 cup all-purpose flour - 4 cups chicken broth - 4 cups milk - 1 cup heavy cream - 2 pounds clams, scrubbed and cleaned - 1 pound small potatoes, diced - 2 cups corn kernels - 1 cup chopped fresh parsley - 1/2 cup dry white wine (optional) - Salt and pepper to taste
Preparation Time 15 minutes
Cooking Time 1 hour
Difficulty Level 2
Preparation Method Steps 1. In a 12-inch cast iron skillet or Dutch oven over medium heat, cook bacon until crisp. Remove bacon from skillet and set aside. 2. Add onion, celery, and bell pepper to skillet and cook until softened, about 5 minutes. 3. Add garlic and cook for 1 minute more. 4. Stir in flour and cook for 1 minute. 5. Gradually whisk in chicken broth and milk. Bring to a boil, then reduce heat and simmer for 15 minutes. 6. Stir in heavy cream, clams, potatoes, corn, and parsley. Bring to a simmer and cook until potatoes are tender and clams have opened, about 15 minutes. 7. Stir in white wine (if using), salt, and pepper to taste. 8. Serve immediately with crusty bread or crackers.
Nutritional Information Per serving (about 1 cup) - Calories: 350 - Fat: 20g - Saturated Fat: 10g - Cholesterol: 70mg - Sodium: 1000mg - Carbohydrates: 30g - Dietary Fiber: 5g - Protein: 20g
Dish Characteristics - Creamy and flavorful with a hint of smokiness from the bacon - Hearty and filling, perfect for a cold winter night - Made with fresh clams and corn, ensuring a delicious and authentic taste
User Comments - "This is the best clam chowder I've ever had! The cast iron skillet gives it an amazing depth of flavor." - "I love the addition of corn to this recipe. It gives it a sweetness that balances out the saltiness of the bacon and clams." - "This chowder is so easy to make and always a hit with my guests."
Special Precautions and Tips - If you can't find fresh clams, canned clams can be used instead. Just be sure to drain them before using. - To make a gluten-free version of this recipe, use gluten-free flour. - This chowder can be made ahead of time and reheated when ready to serve.