Not exactly clam chowder, but definitely clammy. This is a go-to meal when I don’t have much in the pantry, don’t feel like cooking, it’s a cold and dreary day, or all of the above. I try to keep some cans of clams in the pantry, and the rest of the ingredients are staple items around here. This recipe will make two giant bowls full, or paired with a salad and some bread, will make dinner for four.
3 cans minced clams
2 cups peeled and diced russet potatoes (1/2″ cubes or less)
2 cups frozen corn (I like petite white corn, less starchy)
2 tsp chicken bouillon
1 tsp paprika
1 Tbsp butter
1/2 cup onion, diced
5 slices bacon
3-1/4 cups whole milk, divided
3 Tbsp corn starch
Dump the clams, juice and all, into a pot. Add the potatoes, corn, paprika and bouillon, and bring to a boil over medium heat.
While the clams and friends are cooking, cook the onion in butter until translucent, and add to the pot. Then cook the bacon until crispy, drain on paper towels, and add to the pot.
I like to chop the bacon up with kitchen shears before I cook it, so it’s already diced and easy to cook. To drain it, I put some paper towels on top of a sheet of aluminum foil, then I can fold it up, give the bacon a pat to get off most of the excess grease before adding it to the pot, then chuck the foil mess in the trash.
While you’re cooking the onion and bacon, the clams and friends are boiling away, and the liquid is evaporating, so be careful it doesn’t dry up completely and burn. You’re standing right there, so you have no excuse.
Now add in 3 cups of milk, and bring it up to a low boil. Give it a taste to make sure the potatoes are done. If not, let it simmer until they are. If it’s not salty enough, you can add a little more bouillon if you’d like. You can also add some pepper if you want, but I don’t. Up to you.
Once you’re satisfied the potatoes are done, stir the corn starch into the remaining 1/4 cup of milk until dissolved, then add to your chowder and cook for a couple of minutes to thicken it up. It will still be soupy, so if you want your chowder to be like sludge, you can add more corn starch. Start to finish, it should take about 45 minutes.