Nation Clam Chowder
Nation Clam Chowder

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, nation clam chowder. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Nation Clam Chowder is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Nation Clam Chowder is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have nation clam chowder using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Nation Clam Chowder:
  1. Prepare 1 can whole clams in clam juice
  2. Get 1 can Chopped clams, in clam juice
  3. Take 4 Strips of regular smoked bacon, sliced into squares
  4. Get 1 small red potato, diced
  5. Take 1 small white onion, diced finely
  6. Make ready 3 Celery stalks, chopped thin
  7. Take 4 Green onions, chopped (white and green parts)
  8. Prepare 1 can Cream of potato soup
  9. Prepare 1 can Cream of mushroom soup
  10. Get 1 small package of heavy cream (you will probably only use 3/4ths of it)
  11. Get 1/2 Lemon, squeezed for the juice
  12. Make ready 1 dash Salt, pepper, paprika
Steps to make Nation Clam Chowder:
  1. In a large non-stick pan, over medium/medium high heat add the bacon and cook until crunchy, set aside on a paper towel to soak up excess oil
  2. Using the bacon oil in the pan, add the diced red potatoes and celery, cook until softened stirring occasionally
  3. Add the chopped white onion and green onions to the pot and sautee until softened (you might need to add some butter to the pan if the oil is all soaked up)
  4. Add the juice (not the clams) of BOTH cans of the whole and chopped clams, and bring the onions and potatoes to a boil
  5. Add all your seasoning, and squeeze 1/2 the lemon in. Cook until the potatoes are fully cooked through, stirring occasionally (most of the clam juice will soak up)
  6. Add the cans of cream of celery and mushroom, and stir all ingredients together well (add a couple dashes of hot sauce if desired)
  7. Slowly add the heavy cream, a little at a time and stir each time until desired consistency is reached. I usually use 3/4ths of the carton
  8. Turn heat down to medium low
  9. Re-incorporate the cooked bacon, and add both cans of clams into chowder and stir
  10. On low heat, let the chowder set for five minutes for the flavors to mix.
  11. Serve and enjoy!! Garnish with chopped green onions if desired ;)

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