Clam Chowder

Clam Chowder

Ingredients:

10 slices of smoky or cured bacon, chopped

2 cans baby clams or fresh clams if you can find some good quality ones at your local seafood store * reserve the clam juice for your stock

1 white onion

3 celery ribs, chopped

3 cloves garlic, minced

Olive oil

2tsp Herbs de Provence

6 red potatoes

3tbsp flour

1tbsp unsalted butter

1 cup chicken stock

2 cups of 2% milk or heavy cream (which ever you prefer)

1 can of sweet corn or if it is in season 2 corn on the cob

Fresh dill

2tbsp red wine vinegar
Lots of fresh cracked pepper & sea salt

Directions:

In a medium stock pot or dutch oven heat 2tbsp olive oil, bacon, onion, celery, garlic & 2tsp Herbs de Provence on medium heat until the onion becomes translucent, approx 10minutes.

Add the potato chunks & butter. Sprinkle the flour over top and stir well. 

Once everything is coated in the flour add your reserved clam juice and chicken stock. Bring to a boil. Once your soup is boiling reduce the heat and simmer until the potatoes are tender, approx 25mins.

Add milk or heavy cream, clams, corn and fresh dill at the very end and heat through. Once the clams are heated through add red wine vinegar and serve. Enjoy!