This is a traditional cream base chowder with ingredients like onion, potatoes, clams and additional of corn in it. I made it a wee bit on the healthier side by using half and half instead of heavy cream. I always like clam chowder especially the one served at Boudin Bakery in San Francisco. Their clam chowder is the creamy kind serves on sourdough bread bowl while the Manhattan clam chowder is with tomatoes. Both are just as good as it is simply a matter of taste and preference. I used canned clams but you can always use fresh clams to make this. It’s serve piping hot with some crusty bread and just great for cold winter evening.
4 slices bacon – cut into ½” pieces
1 large onion – finely diced
3 tbsp flour
3 medium size potatoes – peel and cut into small cubes
1 tsp dried thyme
2 cans (6 oz can) clams
1 cup corn kernels
1 cup water
2 cups milk
1 cup half and half
Salt and black pepper to taste
Some spring onions for garnish
1. Cook bacon in a large saucepan over medium heat until crisp. Transfer bacon to paper tower to drain. Remove all the drippings from the pan. Add in 2 tbsp of olive oil and put in the chopped onion. 2. Sauté until the onion is tender and translucent. Sprinkle in the flour, stir for 2 minutes. Gradually add in water and milk, stirring constantly. Bring it up to boil and reduce the heat to medium. Add in the thyme, potatoes, clams with juice and corn.
3. Continue to simmer, until potatoes are tender, stirring often, about 10 - 12 minutes. Season to taste with salt and pepper. Lastly add in the half and half and bring it to boil. Taste to check the seasonings.
4. Serve hot, sprinkle on some bacon and spring onions.