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Marilyn's Cheesy Clam Chowder The Best Recipes

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Marilyn's Cheesy Clam Chowder

"A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder."

Ingredients :

  • 6 slices bacon
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1/2 cup finely diced onion
  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 (8 ounce) cans clams
  • 2 (8 ounce) jars clam juice
  • 4 cups milk
  • 1 cup cubed potatoes
  • 1 (8 ounce) package white Cheddar cheese, shredded
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions :

Prep : 20M Cook : 6M Ready in : 1H20M
  • In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
  • Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
  • Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
  • Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

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