This easy budget friendly creamy clam chowder is a great comfort food in the winter.  The smoky flavor of the bacon, the salty clams and the soft potatoes make this chowder a favorite.

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Everyone loves this creamy clam chowder.  The chowder is easy to make and is budget friendly.

Start with a large pot.  Cut four pieces of bacon into about 1 inch pieces.  Brown the bacon and set aside.  Save the bacon grease and use to cook your onions.  The onions should be cooked until they are translucent about five minutes.  Next smash your garlic and chop it into small pieces.  Add it to the pot and cook for 30 seconds.

Add your wine or chicken broth and bring to a boil.  Boil until the wine has reduced which removes the alcohol but retains the flavor.

Take the three cans of clams and drain the juice into the pan.  Save the clams for later.  Bring the chowder to a boil and then reduce the heat to a simmer.  Add the fresh thyme, bay leaves, and salt and pepper to your desired amount

Now it is time for the potatoes.  When you peel and cut your potatoes, put them in some water to keep them from turning brown until you are ready to use them.  Now drain that water off of the potatoes and add them to the pan.  Simmer the chowder with the potatoes until they are soft.

Mix two tablespoons of flour in a cup with ½ cup of the half and half.  Whisk it well until the flour is dissolved.  Now stir this mixture into the pan.  Continue to stir as it thickens for about five minutes.  Reduce the heat to just below medium and add the half and half.  Heat the ingredients in the pan but do not allow boiling.  If it boils the milk products will cause the chowder to curdle.  Just heat until you see steam and small bubbles on the edges of the pan.

Add butter, clams, and bacon and stir.  When you see steam rising and the chowder is warm pour it into bowls.  Sprinkle chopped parsley on the top and serve with oyster crackers.  Enjoy!

Recipe

The Best Ever Creamy Clam Chowder

Servings: 5
4 slices of bacon, cut in small pieces
2 to 3 potatoes, cut into 1 inch cubes
½ cup of onions, chopped
1 clove garlic, chopped
Three 6.5 oz. cans of clams
½ cup of dry white wine or chicken broth
3 sprigs of fresh thyme
2 bay leaves
1 tbsp. butter
2 tbsp. flour
Salt and pepper to taste
2 cups half and half
1/8 cup parsley, chopped
Oyster crackers

In a large stew pot, brown the bacon and set aside. Using the bacon grease, add the onions and cook until translucent. Then add the garlic and cook for 30 seconds. Add the wine or chicken broth to the pan. Drain the clam juice from the three cans of clams into the pan. Bring this to a boil and then simmer. Add the potatoes and spices and cook until tender. Put the flour into a cup and add ½ cup of the half and half stirring until the flour dissolves. Stir the flour mixture into the pan. Continue to stir and heat for about 5 minutes. Then keeping your heat below medium and not allowing the mixture to boil add the half and half. Heat the chowder just under the boil point. Add the butter, clams and bacon and continue to heat. When there is steam rising and small bubbles on the edge of the pot the chowder is ready to serve. Serve the chowder in bowls with the chopped parsley sprinkled on top. Serve with oyster crackers.