Clam chowder: This rich, seafoody goodness brings all the feels from my childhood. And it’s a cinch.


By SARA VANDEN BERGE


My mom’s homemade clam chowder has been a part of our holiday celebrations for as long as I can remember.


The rich, seafood-y goodness brings back all the feels from my childhood.


In fact, I always say it tastes like San Diego, a place where I spent part of my summers growing up in California.


I have always watched my mom make this soup, but never tried it myself until this year.


I always found it intimidating, but it’s not.


I made a big pot on Christmas Eve and it was delicious.


This easy recipe is as good as any you will find in a restaurant and I hope you love it as much as I do!

WHAT’S IN IT


51 ounces chopped clams


1 chopped onion


3-5 large, diced potatoes


3 TBL. butter


Salt and pepper


4 strips bacon


¾ cup flour


2 cups half and half


3 TBL. parsley (optional)

https://www.plumbtexas.net/

HOW TO MAKE IT


Fry bacon until crisp, remove from pan, and saute onions until tender.


Add bacon back to the pot along with potatoes and the clam juice; cook until potatoes are tender.


Combine flour and half and half and slowly add to pot, cooking until thickened.


Add clams and salt and pepper to taste, then turn off burner and add garlic.


Serve with warm garlic bread and a good bottle of Chardonnay.