This is a variation of the Brattens Clam Chowder recipe that my mom used to make. Sometimes I make clam chowder other times I make potato corn chowder but most of the time I make potato garlic chowder topped with cheese and bacon.
Chowder – 3 ways
This recipe is from my moms recipe box and I have adapted it to have several versions; clam chowder, potato corn chowder and potato garlic chowder topped with bacon and cheddar cheese.
Ingredients
- 2 cans chopped clams 6 1/2 oz size cans
- 1 cup white onion diced
- 1 cup celery diced
- 2 cup potatoes small cubes
- 3/4 cup butter
- 3/4 cup flour
- 1 qt half/half you can sub w/ 1 can evaporated milk mixed with whole milk to equal a total of 4 cups
- 1 1/2 tsp salt
OPTIONAL VARIATIONS
- 1 can corn drained, optional
- 8 slices bacon cooked and chopped, optional
- 3 cloves garlic diced, optional
- 1 cup cheddar cheese freshly shredded, optional
Instructions
- Place potatoes, onions, garlic (if using) and celery in a stock pot, pour clam juice over the them with just enough water to cover, add salt. Cook until the potatoes are tender.
- Just before the veggies are done, melt butter in a pot and add flour until mixed. Stir in the milk mixture stir until it creates a thick sauce.
- Once the potatoes are tender pour the milk sauce, clams (if using) and drained corn (if using) into the pot and stir to combine. Taste to ensure there is enough salt. Let it rest a few minutes then serve with bacon and cheese (optional)