It’s September, but it’s still almost 90 degrees every day here in Florida. This time next month, Han and I will be back in Shanghai, China for a while, where we can definitely feel the season of fall.
Maybe it’s because I am a little homesick; maybe it’s because I miss four seasons a bit, we started discussing where to go after the China trip in October. Looking back, staying in Jacksonville, Florida for nearly one year after spending two years in San Francisco, California makes me consider my first three years of living in the States pretty dramatic.
Now it’s about time to pick a place to settle. We narrowed our options down to two cities – Austin, Texas and Boulder, Colorado.
Guess which one I am leaning towards to. The one with lots of mountains and actual four seasons. Han is looking deeply into Austin due to the huge entrepreneur community there. See the difference between Han and I? Anyways, before we make a final decision, we will have to visit both places.
Until then, I am going to ignore the fact that there’s basically no autumn in Florida. I am going to pretend the tree leaves are turning yellow and they will be falling down onto the streets soon. For that reason, I am going to add fall colors to the house with food and make hearty chowders.
Since I have a habit of recreating recipes from the places that I visit, such as this corn on the cob, this jambalaya and this mushroom recipe, etc, there are no exceptions this time. The inspiration of today’s recipe comes from our last trip up north to New York and Boston. What’s famous in New England area? Clam chowdaaaaaaar!
If you are not a big fan of canned condensed cream soup like me, then you will like this clam chowder recipe even more because we are going to make our own cream of celery soup for it. Don’t worry. It’s not complicated at all. In fact, it’s pretty simple. Once you learn the method, you can make healthy cream of chicken soup and cream of mushroom soup at home.
Wondering how this clam chowder taste like?
It’s got a lot of flavor from bacon, simmered cream of celery soup, and clam juice.
It has the perfect thickness to be comforting and satisfying.
Take your time to enjoy this clam chowder, one spoon at a time. The combination of whole clams, bacon and fork tender potatoes with the creamy and tasty soup base is just as hearty as it gets.
To make it even better, serve the chowder in bread bowls. The best part comes when you reach the bottom of the bread bowl and scrape off the inner side of the bread that’s been soaked in the chowder…Oh boy…YUM!
If you get a chance to make this recipe, leave a comment and let me know how you like it. I would love to hear from you. Happy cooking! 🙂
20 minPrep Time
30 minCook Time
50 minTotal Time
- 6-7 slices bacon, cut into small pieces
- 1 lb red or yellow potatoes
- 1 medium white onion, diced
- 1 (10-oz) can whole baby clam
- 2 stalks of celery, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup milk, divided
- 1 cup chicken broth, divided
- 1 teaspoon dill weed
- salt and pepper to taste
- In a medium saucepan, cook bacon over medium heat until crispy. Stir occasionally (about 10 minutes).
- While the bacon is cooking, make cream of celery soup. In a medium skillet, melt butter over medium heat. Add 1/4 cup chopped onion and sauté until fragrant (3-5 minutes).
- Add celery into the skillet; stir and cook for 2-3 minutes.
- Sprinkle with flour and sauté with onion and celery for a minute or two.
- Whisk in 1/2 cup whole milk and 1/2 cup chicken broth. Bring to a simmer and cook for 5-8 minutes until it's thickened.
- While the cream of celery soup is simmering, the bacon should be ready. Stir in the rest of the onion into the saucepan and cook until translucent.
- Add the juice from the clam and 1/2 cup chicken broth, followed by potatoes. Cover and cook over medium heat until potatoes are fork tender (about 15-20 minutes). Stir occasionally.
- While potatoes are cooking, check and complete the cream of celery soup.
- Once the potatoes are done, add clams, cream of celery soup, 1/2 cup milk, heavy cream and dill weed. Stir everything together consistently and cook the chowder over medium-low heat for another 5 minutes. Season with salt and pepper to taste. Serve.
*I would recommend serve this clam chowder in bread bowls. I used sourdough bread. To prepare, cut the top of the bread with a serrated knife, leaving as much of the bread behind. Tear away the inner bread with your fingers. Be sure never to break through the outside crust. *Don't waste the top and the inner bread. Dip in the chowder and you will be licking your fingers. 🙂 *Bread nutrition is not included in the nutrition facts.
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