Confetti Clam Chowder
A colorful version of New England Clam Chowder.
Ingredients
- 6 slices Thick Cut Bacon cut into small pieces
- 4 tbsp Butter
- 1 Large Onion diced
- 3 Celery Stalks diced
- 2 Carrots diced
- 2-3 Large Yellow or Red Potatoes cubed
- 1 Leek sliced
- 4 Garlic Cloves crushed
- ¼ cup Flour
- 4 cups Chicken Broth
- 1 Bay Leaf
- ½ tsp Dried Thyme
- 1 cup Heavy Cream
- 2 can Manila Baby Clams
- Salt and Pepper to taste
Instructions
- In a large pot or dutch oven, sauté the bacon over medium high heat. Once the bacon has released all the fat and is crispy, remove the bacon on a paper towel line plate, leaving the grease in the pot.
- Add the butter, onions, carrots and celery to sauté and deglaze the pot.
- When the onions are transparent, add the potatoes.
- After about 3 minutes, add the leeks and garlic. Sprinkle the mixture with salt and pepper.
- Add the flour to the vegetables and stir well, let the flour cook for about 3 minutes.
- Pour the chicken broth over the mixture and stir well to incorporate. Add the bay leaf and thyme.Cover the pot and cook for 15 minutes, or until the vegetables are soft. Stir occasionally.
- Once the vegetables are soft, add the cream and stir.
- Bring the soup back up to a boil and stir in the clams. Bring to a simmer and add the bacon.
- Garnish with scallions or chives. Serve with bread, crackers and salad. Enjoy!