Cast Iron Clam Chowder

Cast iron clam chowder with potatoes and corn is a warm and comforting meal to eat in the cold winter months; serve with sourdough bread.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 459 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 2 cups chicken broth
• 1 tablespoon bacon grease
• 2 potatoes, chopped
• 3 cloves garlic, minced, or more to taste
• 3 carrots, chopped, or more to taste
• 1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
• 0.5 cup heavy whipping cream
• 0.25 cup all-purpose flour
• 0.5 cup chopped onion
• 0.5 teaspoon liquid smoke flavoring
• 0.25 cup cornstarch
• 0.5 cup corn
• 0.5 teaspoon fresh cracked black pepper

Recipe Instructions

Step 1

Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.

Step 2

Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.

Step 3

Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.

Step 4

Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.