Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking Seafood Chowder Soup

Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking
There are so many regional clam chowder recipes, that get mixed in with seafood chowder recipes... This Easy Canned Clam & Seafood Chowder Recipe doesn't really conform to any regional or Maritime Chowder Recipe or New England Clam Chowder.

Ingredients:
6 strips bacon, chopped
1 large onion, finely chopped
1 large leek (white and pale green parts), finely chopped
2 stalks celery, finely chopped
2 large russet potatoes, diced into ½" cubes
4 cans (6 oz each) chopped clams, with juices (or a combo)
250 mL (1 cup) clam juice (or a bottle)
250 mL (1 cup) water / veg stock / chicken stock
10 mL (2 tsp) fresh thyme leaves, minced
2 bay leaves
Salt and pepper to taste
60 mL (¼ cup) butter
60 mL (¼ cup) flour
250 mL (1 cup) milk
250 mL (1 cup) 35% whipping cream
Freshly ground nutmeg



Directions:
In a large pot over medium heat, cook the bacon, until beginning to brown. 
Add the onion, leek and celery and cook, stirring occasionally, until softened. 
Stir in the potatoes, clam juice, stock, thyme, bay leaf and pepper.
Simmer, stirring occasionally, until the potatoes are cooked through.
While the potatoes are cooking, make the béchamel sauce.
In a saucepan, melt the butter over medium heat. 
Whisk in the flour and cook, whisking constantly for a minute or two; don't brown.
Whisk in the milk, until the mixture is smooth; allow to cook over low heat, stirring occasionally, until thickened.
Add the canned seafood to the potatoes, then stir in the béchamel, cream, and nutmeg.
Cook covered on a low heat for 45 minutes.
Adjust the seasoning with salt and pepper if needed.



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