Ingredients
Method
- To start, add potatoes to a small pot and cover with cold water. Bring the whole potatoes to a boi and then reduce heat to a simmer. cover and let potatoes simmer for about 15-18 minutes. You want to stick a knife in and have some resistance, but you don't want them to be fully cooked. Once ready, remove and place the potatoes in a bowl and put them. in the fridge to cool.
- Next, in a large pot start sautéing your chopped bacon over medium heat. Cook the bacon to your liking, but not too crispy! I usually cook the whole pack of bacon, you can never have enough. Remove bacon and set aside on a paper towel lined plate. To the same pot leaving the bacon grease, add 3 tablespoons of butter. Let this melt and add chopped onions and celery. Cook the veggies over medium heat until they start getting soft. Season with Cajun seasoning ( I am a die-hard Tony Chachere's girl) and pepper.
- Add in bottle of clam juice to the veggies and stir. Open your 3 cans of clams and drain all the juice into the pot - don't add the clams in yet!! Add in your thyme sprigs whole, I find this easier, and we will remove them from the pot later. Sprinkle in the herbes de provence.
- Let this mixture simmer on low for about 20 minutes, stirring occasionally. After 20 minutes or so, add in the chicken bouillon base 3/4-1 cup of water depending on how thick you like your chowder and stir until dissolved. Fish out your thyme stems.
- Now add in 1 cup of half and half and blend the mixture with immersion blender. You can also transfer this mixture into a regular blender as well. This will make your chowder velvety smooth. If you prefer a more "rustic" chowder you can skip this step. Bring this mixture to a simmer and prepare your "cornstarch slurry". Mix 2-3 TBSP of corn starch with an equal amount of water in a separate bowl. Stir this with a fork to make sure it is fully smooth before adding it to your chowder to avoid lumps. Slowly stir in the slurry and allow the chowder to thicken for a few minutes.
- At this point, give it a taste. Add in garlic and onion powder. See if it needs more cajun seasoning/salt or pepper. Time to add the clams! Add the chopped, and whole baby clams into the pot and stir. Add in the bacon, and reserve some for topping each bowl.
- Now add in 1 cup of heavy cream and heat it through. Take your potatoes out of the fridge, peel and chop them. You want them cut into roughly 1/2 inch cubes. Add the potatoes to the chowder and simmer on medium-low heat for 20 minutes until the potatoes are tender. Make sure to sitr occasionally so nothing sticks to the bottom of the pot.
- Finally you can enjoy your chowder! Top with extra bacon, fresh chives, serve with bread. Wham, clam, thank you ma'am!
Notes
* This dish is best served right away, but leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream.