Bacon, Potato and Clam Chowder

1/2 teaspoon olive oil
1/4 lb. bacon, cut into 1/2 inch pieces
1/2 cup diced onion,
1/4 cup chopped celery
1 medium shallot, chopped
1/2 teaspoon beau monde seasoning
1/2 teaspoon ground pepper
1`/2 teaspoon dried basil, crumbled
1 1/2 cups whipping cream
1 large russet potato, peeled, cut into 1/2 inch cubes
1 can baby clams, drained, juice reserved, 10 oz

Heat oil in large pan over medium high heat. Add bacon. Cook until crisp. Stir frequently 5 minutes. Add onion, celery, shallots, beau monde, and pepper and cook until onion softens, stirring frequently, 5 minutes. Mix in basil, reduce heat to medium. Stir in cream, potatoes and clam juice. Cook until potato is tender, about 15 minutes. Add clams to chowder and cook until heated through.

Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.

Serves 2

Cooking with Basil

Cooking with Basil

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