Diane’s Favorite Clam Chowder

By carvalhohm

Ingredients

• 8ounce8 ounce thick cut bacon, diced
• 1 1/2pounds1 1/2 pounds of clams, canned
• 1/4cup1/4 cup butter
• 1/4cup1/4 cup flour
• 2cups2 cups heavy cream
• 1small1 small onion, diced
• 3stalks3 stalks celery, diced
• 1 1/2pounds1 1/2 pounds potatoes, diced
• 2tablespoons2 tablespoons G&M Seafood Rub or make your own (recipe below)

Details

Servings 1
Adapted from preparedpantryblog.com

Preparation

Step 1

In a large pan, combine potatoes, clam juice, and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.

Cook the bacon in a frying pan over medium heat until it is crisp. Remove the bacon from pan and drain all but one tablespoon of drippings.

Add the onion and celery to the frying pan and cook until they are softened. Add the butter. When the butter is melted, stir in the flour, and cook until slightly browned.

Stir the vegetable mixture into potatoes in the calm water. Add the clams and cook until thickened. When the chowder is thickened, add the cream and the G&M Seafood Rub. Heat until the clams are warmed through.

Seafood Seasoning and Rub:
¼ cup lemon pepper
¼ cup coarse kosher salt
¼ cup dill seed
¼ cup ground coriander
2 tbsp. dried dill
1 tbsp. sweet paprika
1 tbsp. granulated garlic
1 tbsp. granulated onion
2 tsp. cayenne pepper
2 tsp. granulated sugar

Mix all the ingredients together.
Makes 1½ cups and can be stored in an airtight container, in a cool dry place for up to 3 months.