Cast Iron Clam Chowder recipe
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Ingredients
- 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
Nutrition Info
- 458.8 caloriescarbohydrate: 50.5 gcholesterol: 94.3 mgfat: 20.3 gfiber: 5.2 gprotein: 19.6 gsaturatedFat: 11.5 gservingSize: -sodium: 1239.2 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Cast Iron Clam Chowder
Directions
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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.