It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CREAMY CLAM CHOWDER!

I can’t resist a good bowl or three of clam chowder. If it’s on the menu anywhere, I have to order some. I’ll usually pass on the salad to get the chowder, even if it costs more. I haven’t made this recipe in a quite a while, but now that I’ve uncovered it, I’m going to have to make up a pot one of these evenings. Especially good on these cold pre-winter days!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 662 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CREAMY CLAM CHOWDER
[Serves 8-10] 

2 T. uncooked bacon, diced
1 T. clam base
1 T. salted butter
1 cup red potato, diced with peel on
2 T. celery, diced
2 T. yellow onion, diced
1 T. red bell pepper, diced
1 tsp. dried thyme
1 tsp. salt
1 pinch cayenne pepper
1/3 cup flour
1 cup clams, chopped, juice reserved
1 cup clam juice
1 pint whole milk
1 cup half and half 

In large pot, sauté the bacon over medium heat until almost crispy.  Add clam base and butter, stirring to combine.  Add potato, celery, onion, bell pepper, thyme, salt, and cayenne to the pot, stirring frequently until the onions become translucent and the potatoes begin to soften, about 8-10 minutes.  Reduce heat to medium-low and whisk in the flour, continuing to whisk for 5-10 minutes, creating a roux.  Make sure not to brown the roux.  Stir in the clams until a paste forms, about 5 minutes.  Add clam juice, milk, and half and half, and whisk to combine and create a smooth texture.  Return heat to medium, stirring constantly, and serve immediately. 

NOTES: I tend to be heavy-handed with bacon. Those who know me know what a bacon fan I am! 🙂 I also put minced garlic in almost every dish I make. If you want to add 1 tsp. of garlic, go for it!