One-pot Fast & Easy Clam Chowder

As easy as it gets, fast, fewer dishes and still yummy, creamy delicious New England style results!

Over the years, I have adapted recipes I find online to fit my tastes and style of cooking. This recipe is no different, and is a combination of ingredients and techniques I have learned over the years. What I like best about this method is that it is all in one pot, and is very quick and easy. The hardest part is the prep of the veggies!

I also really like the flavor that using clam juice adds when not using fresh clams, and the heavy cream really gives it a nice silky smooth mouth-feel. And you can't go wrong with sautéing in bacon grease!

I always encourage using fresh herbs, and it is especially good here with the thyme. White pepper isn't a must, but I try to keep the broth a nice white color. You should also be careful not to brown your onions and celery if you want a white broth. But don't stress that too much, because brown means more flavor!

I think waxy potatoes like Yukon gold or red potatoes work best in soups. They tend to hold up better. In creamy soups like clam chowder, a Russet potato works just fine, and actually helps thicken the soup. Just be careful not to overcook them because they get mushy fast!

One-pot Fast & Easy Clam Chowder

Ingredients

• 4 slices of bacon

• 1 medium onion, diced

• 1 large celery rib, sliced

• 2 garlic cloves, minced

• 1 large carrot, sliced in Rondelle cut or diced

• 6 waxy potatoes (Russet, red or Yukon gold works), cut in 1/2 inch cubes

• 2 tablespoons butter

• 1/3 cup all-purpose flour

• 1 cup chicken broth

• 1 bottle clam juice

• 2 cups heavy cream

• 1 teaspoon salt

• 1 teaspoon white pepper (fresh ground black pepper is fine)

• 2 sprigs fresh thyme of 1/2 teaspoon dried thyme

• 1 bay leaf

• 2 cans clams (1 chopped, one whole if available), draining off juice and reserving

• 1 teaspoon of red wine vinegar

• 1 scallion, sliced thin

Directions

1. Fry bacon in a medium stock pot until crispy, remove and place on paper towel to drain, leaving bacon grease in the pot.

2. Add butter, onion and celery to remaining bacon grease, and sauté until soft.

3. Add garlic and sauté just a minute more aromatic.

4. Add flour and mixing to cook through until you get a nutty smell.

5. Add chicken broth, clam juice from bottle and juice reserved from cans of clams, and heavy cream and bring to a simmer.

6. Add salt, pepper, bay leaf and thyme and stir to combine.

7. Add carrots and cook for 5 minutes, stirring occasionally to prevent scorching.

8. Add potatoes and cook until tender, approximately 12-15 minutes, stirring occasionally to prevent scorching.

9. Add clams and red wine vinegar, and cook just to warm through approximately 1-2 minutes.

10. Remove from heat and serve in large bowl topped with bacon, scallions and oyster crackers.