Out West Clam Chowder
Classic, creamy Out West Clam Chowder made with chopped canned clams, red potatoes, celery, onion and tarragon, topped with bacon and homemade croutons.
Servings: 6
Ingredients
- 3 strips thick cut peppered bacon cut into lardons
- 4 tbsp. butter
- 2 stalks celery about 1/4 cup chopped
- 1/2 yellow onion about 1 cup chopped
- 4 tbsp. flour
- 1 8 oz. bottle of clam juice
- 4-5 baby red potatoes halved and sliced
- 2 cups whole milk
- 1 cup heavy cream
- 4 6.5 oz. cans of chopped clams liquid reserved
- 1 sprig fresh tarragon, stem removed or about a tbsp. dried tarragon
- 1/2 tsp. salt
- 1/4 tsp. pepper
Homemade Croutons
- 3 slices thick sliced rustic French bread large cubed
- 1 tbsp olive oil
- 1 pinch Lawry's garlic salt
Instructions
- Cook bacon lardons in soup pot over medium high heat, rendering all the fat until just crispy. Remove from pot and set aside for garnish.
- Add butter to the pot. When melted, add celery and onion. Sauté until until just softened. Stir in flour and continue to stir as it bubbles and thickens for a minute or so. This will cook the flour taste out of the roux.
- Add bottle of clam juice and reserved clam juice from the cans of clams. Stir well until combined. Add the sliced baby red potatoes. Bring to a simmer and cook until just fork tender.
- Add milk, heavy cream, chopped clams, salt, pepper and tarragon. Continue cooking for about 20 minutes.
- Serve topped with bacon, more tarragon and homemade croutons, if desired.
Homemade Croutons
- Heat olive oil in pan over medium high heat. Toss in large bread cubes, turning to coat. Continue turning to brown each side. Remove from pan to paper towel, removing excess oil. Sprinkle Lawry's garlic salt over to season.