Marilyn's Cheesy Clam Chowder

A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 583 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup all-purpose flour
• 1 tablespoon cornstarch
• 6 slices bacon
• 4 cups milk
• ¼ teaspoon ground black pepper
• ½ cup finely diced onion
• ½ cup chopped celery
• 1 cup cubed potatoes
• ½ cup diced carrots
• 3 (8 ounce) cans clams
• 2 (8 ounce) jars clam juice
• 1 (8 ounce) package white Cheddar cheese, shredded
• 2 tablespoons chopped fresh parsley, for garnish

Recipe Instructions

Step 1

In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.

Step 2

Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.

Step 3

Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.

Step 4

Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.