As much as you want really, I used 6 strips
-Melt 4 tablespoons of butter in a large/ deep pot and sauté the onions first…after about 7mins throw in the celery, carrots, and bacon — season with salt, pepper, and some Mrs. Dash’s seasoning
-After about 10mins add in the potatoes, remaining 8 tablespoons of butter, and whisk in the flour — be careful here, you’ll need to whisk fast and get the veggies coated quickly because you don’t want the flour sticking onto the bottom of the pot
-Once the veggies are flour coated and the butter is melted add in all of the clam juice. Let it come to a boil and leave it for about 15mins
-Add in the chicken broth, heavy cream (or milk), bay leaves, herb provence (as much or as little as you’d like, start off with a little and build it up) — leave for about another 10mins
-I added the clams last and let them cook in the chowder for about 5mins — taste test, if you need more flavor use the Mrs. Dash seasoning — try not to use too much salt!
-If you feel it’s not as thick as it should be, whisk in flour sparingly — but make sure you’re really whisking it in, rather than just stirring
This recipe took me about an hour to cook up, it was super easy and super yum. Perfect for a cool rainy day or snow day in the future!
I served this with simple oyster crackers and nothing else, it’s a pretty hearty meal so I didn’t think I needed much else to serve with it! Oh, and the leftovers were even better the next day!
PS: This recipe makes a huge batch, I ate leftovers of it like all week — just an FYI.