Clam Chowder Canadian Military Style
Dive into a bowl of hearty, flavor-packed comfort with "Clam Chowder Canadian Military Style," a unique take on a classic dish inspired by the robust flavors and practicality of military cooking. This chowder combines smoky bacon, tender potatoes, and briny canned clams, all swimming in a rich, creamy broth infused with aromatic thyme and a hint of bay leaf. Thickened with a velvety half-and-half base, the recipe achieves the perfect balance of savory and satisfying. Ideal for feeding a crowd, this chowder is as easy to prepare as it is delicious, making it the perfect choice for chilly evenings or family gatherings. Garnished with fresh parsley and served alongside crusty bread, this chowder promises to be a warm, comforting hug in every spoonful.
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Recipe Information
Ingredients
- 6 slices Bacon
- 3 tablespoons Butter
- 1 large Yellow onion
- 2 stalks Celery
- 3 large Russet potatoes
- 2 cups Canned clams (with juice)
- 2 cups Chicken broth
- 2.5 cups Half-and-half cream
- 3 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Chop the bacon into small pieces and cook in a large, heavy-bottomed soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat, and melt over medium heat.
Finely dice the onion and celery, then add them to the pot. Sauté for 5-7 minutes or until softened and starting to become translucent.
Peel and dice the potatoes into small, bite-sized cubes. Add the potatoes, thyme, and bay leaf to the pot. Stir well.
Pour in the chicken broth and the juice from the canned clams (reserve the clam meat). Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
In a small bowl, mix the flour with 1/4 cup of the half-and-half cream until smooth to create a thick slurry.
Pour the slurry into the pot while stirring constantly to thicken the chowder. Slowly add the rest of the half-and-half cream, stirring until the chowder is creamy and smooth.
Add the reserved clam meat to the pot along with the cooked bacon. Season with salt and black pepper to taste, and let the chowder simmer for another 5-10 minutes.
Remove the bay leaf and discard. Finely chop the parsley and stir it into the chowder just before serving.
Ladle the chowder into bowls and garnish with an extra sprinkle of parsley if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 7705 mg | 335% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 38.3 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1071 mg | 82% | |
| Iron | 86.9 mg | 483% | |
| Potassium | 7440 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
