Cast Iron Clam Chowder Recipe

Name: Cast Iron Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon bacon grease; 2 potatoes, chopped; 3 carrots, chopped, or more to taste; 1/2 cup chopped onion; 3 cloves garlic, minced, or more to taste; 1/4 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon liquid smoke flavoring; 1/2 teaspoon fresh cracked black pepper; 2 cups chicken broth; 1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped; 2 tablespoons butter; 1/4 cup cornstarch; 1 cup milk; 1/2 cup heavy whipping cream; 1/2 cup corn

Servings: persons

1 tablespoon bacon grease
2 potatoes, chopped
3 carrots, chopped, or more to taste
1/2 cup chopped onion
3 cloves garlic, minced, or more to taste
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon fresh cracked black pepper
2 cups chicken broth
1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
2 tablespoons butter
1/4 cup cornstarch
1 cup milk
1/2 cup heavy whipping cream
1/2 cup corn

1
Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
2
Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
3
Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
4
Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon bacon grease, 2 potatoes, chopped, 3 carrots, chopped, or more to taste, 1/2 cup chopped onion, and more.

Yes, Cast Iron Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cast Iron Clam Chowder

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