I made it twice in one week because I loved it so much.” - asober To start the clam chowder off we need to cook the bacon so that we can use the rendered fat to create the roux. To do this ...

Clam chowder is royalty in the bowl and easily one of the best soups out there, no matter what time of year ... over a medium-low heat. Add the bacon, onion, celery and chili and sweat down ...

I have written a few recipes for chowder in ... heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor ...

Serve immediately, garnished with bacon and parsley, if desired. Like most soups, clam chowder tastes even better the next day. To store, let it cool completely before transferring it to an ...

Using a slotted spoon, remove bacon from pot and set aside. Add leeks to pot and sauté until soft, 4 minutes. Add reserved clam juices, diced potatoes and diced celery root and bay leaves ...

The most famous variation is New England clam chowder, the classic white, creamy version thickened with milk or cream, potatoes, onions and salt pork or bacon. Its mild, comforting flavour became ...

but when it comes to the chowder, “There is no elegance here,” says Sidell. “It is all earthy and hearty.” “There's not really any seasonality with clam chowder,” says Tiffani Faison ...

mix and put lid on crockpot on high for 30 mins Cut the top off of bread bowl of choice, scoop clam chowder in and top with bacon.