This California clam chowder is a new twist on the traditional New England clam chowder and is perfect for winter meals.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
454 Calories
Recipe Instructions
Step 1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble, reserving the drippings in the skillet.
Step 2
Cook and stir potatoes, celery, and onion in the bacon grease over medium heat until cooked through and tender, 10 to 15 minutes. Drain grease from skillet and stir seafood seasoning, garlic salt, onion powder, thyme, and white pepper into vegetable mixture until evenly coated.
Step 3
Melt butter in a large, heavy saucepan over medium heat. Whisk cornstarch into melted butter until smooth, 1 to 2 minutes. Stir half-and-half and milk into butter mixture until thickened and smooth, about 5 minutes.
Step 4
Drain juice from canned clams and stir juice into milk-butter mixture; add vegetable mixture and stir. Cook and stir soup until heated through but not boiling, about 5 minutes. Stir clams into soup and simmer until heated through, about 5 minutes. Sprinkle bacon and drizzle red wine vinegar over soup before serving.
Ingredients
½ cup butter
1 teaspoon salt
½ cup cornstarch
2 cups half-and-half
½ teaspoon onion powder
1 cup diced celery
½ teaspoon garlic salt
1 ½ tablespoons red wine vinegar
½ teaspoon seafood seasoning (such as Old Bay®)
2 cups 2% milk
½ teaspoon thyme
white pepper to taste
6 slices bacon, or more to taste
2 cups diced red potatoes, or more to taste
1 cup minced yellow onion
4 (6.5 ounce) cans minced clams, undrained, or more to taste
