Clam Chowder (Bechamel)

by Todd Leonard CEC

Directions

  1. In a skillet, brown the bacon and drain grease (or reserve some to add flavor to soup). Set aside.
  2. In a heavy duty 3 quart saucepan, sweat butter, garlic, and shallots to release flavor.
  3. Add bacon, onions, celery, carrots, thyme, Old Bay seasoning, and clams with juice and base. Allow to sweat for a minute.
  4. Add water and bring to a simmer.
  5. Add potatoes, then whisk in béchamel. Bring to a simmer for 3-4 minutes on low or until thickens.
  6. Reduce heat and add remaining ingredients.

Ingredients


Total Time:
Prep Time:
Cook Time:
40 min
10 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.