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Cathe’S Clam Chowder

Cathe's Clam Chowder recipe image
This comforting Cathe's Clam Chowder is the ultimate cozy meal for chilly evenings. Rich and creamy, it features a velvety broth thickened with cornstarch and half-and-half, loaded with tender baby clams, chunky baking potatoes, and savory bacon bits. The aroma of saut&# 195;©ed onions and garlic fills the kitchen, promising a deeply satisfying bite. ItâÂÂs perfect for weeknight dinners or weekend brunches when you want something substantial yet easy to prepare. With just a handful of pantry staples and fresh seafood, this chowder delivers restaurant-quality flavor at home. Serve it hot with crusty bread for soaking up every last drop of the delicious, briny broth.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2531.0
Dietary: Gluten-free
Description
This comforting Cathe's Clam Chowder is the ultimate cozy meal for chilly evenings. Rich and creamy, it features a velvety broth thickened with cornstarch and half-and-half, loaded with tender baby clams, chunky baking potatoes, and savory bacon bits. The aroma of saut&# 195;©ed onions and garlic fills the kitchen, promising a deeply satisfying bite. ItâÂÂs perfect for weeknight dinners or weekend brunches when you want something substantial yet easy to prepare. With just a handful of pantry staples and fresh seafood, this chowder delivers restaurant-quality flavor at home. Serve it hot with crusty bread for soaking up every last drop of the delicious, briny broth.
Ingredients
  • 6 sl Bacon (or more)
  • 1 lg Onion, chopped
  • 24 ounce Clam juice, bottle
Directions
  1. 1
    In a large 3-quart pot, fry the bacon slices over medium heat until crisp and brown. Remove bacon with a slotted spoon, crumble if desired, and set aside, leaving the rendered fat in the pot.
  2. 2
    Add the chopped onion to the bacon fat and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. 3
    Peel and dice the baking potato into small cubes. Add the potatoes to the pot along with the 24-ounce bottle of clam juice. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.
  4. 4
    In a small bowl, whisk together the cornstarch and half-and-half (or cream) until smooth to prevent lumps.
  5. 5
    Stir the cornstarch mixture into the simmering chowder. Cook for 2-3 minutes, stirring constantly, until the broth thickens to a creamy consistency.
  6. 6
    Gently fold in the canned baby clams and the reserved crumbled bacon. Season with garlic salt and black pepper to taste.
  7. 7
    Heat the chowder through for another 2-3 minutes, being careful not to boil vigorously to avoid toughening the clams. Serve immediately hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2531.0kcal
% Daily Value *
Total Fat 144.1g222%
Saturated Fat 45.6g229%
Cholesterol 450.0mg150%
Sodium 14129.0mg589%
Total Carbohydrate 40.1g14%
Dietary Fiber 0.8g4%
Sugars 9.6g
Protein 255.6g512%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: clam chowder, bacon, potato, seafood soup, comfort food, new england, creamy soup, winter dinner, easy recipe, onion, garlic, half and half, canned clams, cornstarch, hearty meal, family dinner, clambake flavors, smoky bacon, potato soup
Read it online: https://www.chefs-mate.com/recipe/cathes-clam-chowder/