Chrissy Teigen's Bacony Clam Chowder

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Ya’ll…. This clam chowder changes lives. I feel like I’ve been saying that about every meal, but every meal IS THAT GOOD. Im tellin ya’ll, Chrissy Teigen is talented as shit. The bacon in this clam chowder is definitely what takes this dish from good to holy shit. And it’s pretty easy, which is always a plus. So leeeeets get stared! 

Step One: In a large pot, cook the bacon over medium heat for about 6 to 8 minutes. Drain all the bacon fat except for about two tablespoons. Add the butter and melt, then add the celery, onion, carrots and cook. Stir occasionally until softened, about 5 minutes. Add the garlic, and cook for an additional 1 minute. 

The ingredients to make clam chowder

Step Two: Add the 5 tablespoons of flour and stir until flour disappears into the cooked vegetables for about 1 minute. Next, add the clam juice and vegetable broth (there should be about a total of 4 cups, add more broth or water if not enough), the potatoes, bay leaf, cayenne, and 1 ½ teaspoon salt. Bring to a simmer, reduce heat and keep the simmer. Stir occasionally so soup doesn’t stick to the bottom, for about 10 minutes. Next, add the cream and simmer until the potatoes are tender for about 15 minutes. 

Step Three: Add clams and cook for 2 minutes till warm through. Taste and season with salt and pepper to your liking. Put into bowls and garnish with parsley is desired. Serve with hot sauce! 

Recipe Notes:

Recipe reprinted from Cravings, Hungry for More: Copyright © 2018 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. 

DS Difficulty Rating: 2.5/5

Serves 6

Prep Time: 20 Minutes

Total Time: 1 Hour

Author: Chrissy Teigen

Cookbook: Cravings, Hungry for More 

Ingredients:

  • 5 Thick Slices Bacon, Cut into ¼ inch pieces
  • 3 Tablespoons Butter
  • 1 Small Onion, Finely Chopped
  • 2 Celery Stalks, Diced
  • 1 Large Carrot, Diced
  • 2 Cloves Garlic, Thinly Sliced
  • 5 Tablespoons All-Purpose Flour
  • 2 Cups Vegetable Broth
  • 2 (10-ounce) Cans Clams in Juice, Liquid Drained and Reserved 
  • 1 Pound (2 Medium) Russet Potatoes, Peeled and Cut into ¾ Inch Chunks 
  • 1 Bay Leaf
  • Kosher Salt
  • ¼ Teaspoon Cayenne Pepper, Or To Your Liking
  • 1 ¼ Cups Heavy Cream or Half and Half
  • Fresh Ground Black Pepper
  • Chopped Fresh Parsley 
  • Cholula or Crystal Hot Sauce 

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