CSM Recipe

Coastal Clam Chowder

Clams, potatoes, onions and celery in a rosy, blush soup base and topped with bacon and parsley.

Serves: 4-6Prep: 10 minTotal: 75 min

Source: The Pretty Camper Cookbook — Recipe #11

Camper Kitchen: Stovetop Friendly | One-Pot | Slow Cooker Adaptable

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Ingredients

3/4 tsp Camper Seasoning Mix
4 Tbsp all-purpose flour mix with the listed Camper Seasoning Mix to make seasoned flour
4 slices bacon diced
1 large onion chopped
2 stalks celery sliced
2 cloves garlic minced
3 cups red potatoes diced
1 Tbsp tomato paste
2 cups clam juice
1/2 tsp salt
1/4 tsp black pepper
3 cups water
2 cups heavy cream
4 6.5 oz cans chopped clams
1 bay leaf
crusty bread for serving
1/2 cup flat-leaf parsley chopped; for serving

Step 1

In a large pot or Dutch oven, cook bacon on low heat until crispy.

Step 2

Remove the bacon with a spoon and leave 2 Tbsp bacon grease in the pot.

Step 3

Add onion, celery, garlic, salt and pepper and sauté for 5 minutes.

Step 4

Add the tomato paste and brown for another 5 minutes. Lower the heat if needed to prevent the tomato paste from burning.

Step 5

Add the seasoned flour mixture and cook for 2 minutes.

Step 6

Starting with the clam juice, slowly pour it into the pot. Stir using a whisk to prevent or remove lumps if needed.

Step 7

Add the water, potatoes and bay leaf and cook for 30 minutes until the potatoes are tender.

Step 8

Reduce the heat to low and add the cream and the clams.

Step 9

Cook for an additional 15 minutes, stirring often.

Step 10

Serve the clam chowder in individual bowls with bacon and parsley. Serve with crusty bread.