Eastern Shore of VA Clam Chowder
This Eastern Shore of Virginia Clam Chowder is a delicious choice for all seasons. Serve with crusty bread or crackers.
Ingredients
- 2 14.5oz cans of chopped clams
- 3 cups bottled clam juice
- 4 slices bacon cut into small pieces
- 3 carrots, diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 1 medium green pepper, diced
- 3 white or red potatoes, diced
- 1 28 oz can of tomatoes, chopped
- 1.5 cup water
- 1 tbsp fresh thyme, chopped (or 1 tsp of dried thyme)
- 1 tsp dried parlsey
Instructions
- In a large soup pot, add bacon and fry until it starts to crisp (about 3-5 minutes).
- Add carrots, celery, onion, and green pepper and saute over medium heat until the vegetables begin to soften. Be sure to scrape the fond left on the bottom of the pot from frying the bacon. This has a lot of great flavor and when you add the vegetables and start to sauté them, it will be easier to scrape.
- After the vegetables have cooked for a few minutes, add your potatoes, tomatoes, clam liquor, water, thyme, parsley, and clams.
- Stir well, and allow to come to a boil. Lower the heat and let it simmer until the vegetables are tender and the flavors have melded together, typically around 20-30 minutes.