Bacon Clam Chowder

The weather has been pretty unpredictable lately. One day it is fairly nice and the next day the temperature drops by about 20'! There is no better time for soup! I wanted something substantial so I decided to make something creamy. Though you can omit the bacon, I feel like it is such an important element that just adds a bit of je ne sais quoi to the dish (but it is good). I prefer using the chopped instead of minced clams so that it is more prominent. I know red wine vinegar and bacon sound like they do not really belong, but trust me, they really bring the dish together! I apologize in advance for not being able to photograph the roux. It all kind of happened really fast so I did not have the time to photograph certain steps!

Yields: 6-8 servings

Ingredients:
2 (6.5 oz) cans chopped clams
1 (8 oz) bottle clam juice
1/2 cup onion (half of a medium sized onion), minced
1/2 cup celery (about 3 single stalks), medium chopped
1/2 cup carrots (1 medium), peeled and diced
1 large Russet potato, peeled and cubed
4 strips of bacon, room temperature
1/4 cup unsalted butter
1/4 cup and 2 tbsp. all purpose-flour
2 cups half and half
1 tbsp. red wine vinegar
3/4 tsp. salt
1/8 tsp. ground black pepper

Directions:
1. Prepare all vegetables as stated above and set aside.

2. Set up a large skillet over medium heat and add the bacon. Cook thoroughly, making sure to flip them every so often to ensure even cooking. It should still have a chewy texture. Allow it to cool before cutting or ripping it into bite sized pieces and set aside. Transfer all the bacon fat into a large saucepan/pot and set it on the stove for later use.

3. Add onions, celery, carrots, and potatoes into the large skillet that you just used to cook the bacon in. Drain juice from the cans of clams and the bottle of clam juice into the skillet. Cook over medium heat until it comes to a boil. Allow it to simmer on low heat after.

4. Melt butter over medium heat in the large saucepan/pot with the bacon fat in it. Whisk in flour until smooth and tan in color. It is important to allow the roux to cook in order for the flour taste to fully dissipate.

Photo borrowed from the internet to show you the color so you know when it is done

5. Slowly whisk in cream and stir constantly until thick and smooth. Turn the heat down to low. Take skillet with vegetables off the heat and transfer everything into the saucepan/pot. Be careful not to splash yourself! Stir to incorporate the mixture.

6. Add the vinegar, salt and pepper, bacon bits, and clam meat to the soup and heat through, about 3-4 minutes. Serve immediately.

*If you find that the soup is too thick for your taste, just add more half and half or some milk. 

Happy eating!