Sunday, November 9, 2014

One Pot Clam Chowder

I LOOOOOOOOVE how easy this was! It can easily be made in less than an hour with plenty of leftovers for another round. Serves 4 total. We love a really good clan chowder. This one isn't as "thick" as I love it, but I could always add a tablespoon or so of cornstarch to thicken it up. Now I just need to find the perfect sourdough recipe and perfect that!


  • 3 oz of bacon chopped
  • 1 medium onion diced
  • 3 tbsp flour
  • 2 cups chicken stock
  • 2 cans of clams (10 oz cans)
  • 1 cup cream (I used light)
  • 2 bay leaves
  • 2 cup diced potatoes
  • salt, pepper, and 1/4 tsp ground thyme to taste


In a medium stock pot (at least 4 quarts in size) over medium high heat, brown up the bacon.

After it's nicely cooked (about 5 minutes), throw in the onion and cook for about 5 minutes. It just needs to be sauteed a bit.

Next, add the flour to the bacon and onion, stir a couple of times until the flour has soaked up the grease. 

Slowly add the chicken stock, then the clam juice (yes...just the juice), then the cream, bay leaves, potatoes, pepper, and ground thyme. Don't add any salt until the soup is close to being finished. The chicken stock and bacon give enough flavor. You wouldn't want it to be "over salted".

Bring everything to a boil then simmer  and reduce for 20 to 30 minutes over med-low heat until the potatoes can be speared with a folk.

Add the clams and remove the bay leaves. Cook for about 3 more minutes.

Taste the soup to test the saltiness. Add salt if you'd like.

That's it!!

Sooo easy and soo soo yummy! Enjoy my one pot clam chowder!

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