Cast Iron Clam Chowder
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Cast Iron Clam Chowder

1. Bacon grease - 1 tablespoon
2. Potatoes, chopped - 2
3. Carrots, chopped, or more to taste - 3
4. Chopped onion - ½ cup
5. Garlic, minced, or more to taste - 3 cloves
6. All-purpose flour - ¼ cup
7. Salt - 1 teaspoon
8. Garlic powder - 1 teaspoon
9. Liquid smoke flavoring - ½ teaspoon
10. Fresh cracked black pepper - ½ teaspoon
11. Chicken broth - 2 cups
12. Clams, liquid drained and reserved and clams chopped - 1 (6.5 ounce) can
13. Butter - 2 tablespoons
14. Cornstarch - ¼ cup
15. Milk - 1 cup
16. Heavy whipping cream - ½ cup
17. Corn - ½ cup

How to cook deliciously - Cast Iron Clam Chowder

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.