Simple Way to Rosemary's Baby Cast 2014

Cast Iron Clam Chowder

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Recipe Summary Cast Iron Clam Chowder

We love clam chowder, especially in the cold winter months. I've modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!

Ingredients | Rosemary's Baby Cast 2014

1 tablespoon bacon grease

2 potatoes, chopped

3 carrots, chopped, or more to taste

½ cup chopped onion

3 cloves garlic, minced, or more to taste

¼ cup all-purpose flour

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon liquid smoke flavoring

½ teaspoon fresh cracked black pepper

2 cups chicken broth

1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped

2 tablespoons butter

¼ cup cornstarch

1 cup milk

½ cup heavy whipping cream

½ cup corn

Directions

Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.

Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.

Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.

Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

Make sure to use GMO-free corn starch. Bob's Red Mill(R) has a good one.

Butter can be substituted for the bacon grease, if desired.

Info | Rosemary's Baby Cast 2014

prep: 10 mins cook: 45 mins total: 55 mins Servings: 4 Yield: 4 servings

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