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Good Vibes Cooking

Clam Chowder

This creamy clam chowder combines clams, potatoes, celery, and bacon in a comforting pot of soup. Serve it in a toasted bread bowl for a cozy meal with plenty of texture.
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Course: Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
  • 1 onion
  • 3 ribs of celery
  • 4 garlic cloves
  • 3 large potatoes
  • 5 slices bacon
  • 2 cans clams
  • 8 oz clam juice
  • 1 cup sherry
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 2 tablespoons cornstarch
  • 4 tbs butter
  • Bread bowl
Seasonings
  • 2 bay leaves
  • 1 tbs oregano
  • 1 tbs garlic salt
  • 1/2 tbs pepper
  • 1/2 tbs thyme
  • 1/4 tbs chili flakes (optional )
  • 1 tbs red wine vinegar

Equipment

  • Large pot

Method
 

  1. Fry the bacon in a heavy pot and set it aside. Cook the onion and celery in the drippings for five minutes, then add garlic and potatoes and cook for another ten minutes.
  2. Deglaze with sherry and reduce for about five minutes. Add clam juice, chicken stock, and seasonings. Simmer until the potatoes are fork tender, about 20 minutes.
  3. Mix cornstarch with a little cold water and stir it into the soup with the cream and clams. Heat through until thickened, then remove the bay leaves and take off the heat.
  4. Hollow out the bread bowls, drizzle with optional olive oil and oregano, and air fry at 400°F for about five minutes. Ladle in the chowder and garnish with bacon and optional scallions and parsley.

Video

Notes

Mix cornstarch with a little cold water before stirring it into the hot chowder.