This calm chowder is very creamy with just the right touch of spices and seafood flavors. It is also full of tender, juicy clams. This is a must soup for lent or anytime during the year!
4 slices bacon, cooked crisp and broken
2 large medium yellow onions, finely chopped
1/2 cup chicken broth
2 medium potatoes, cubed
1 tsp sea salt
1/2 tsp Shellfish Spice
6 tbsp butter
6 tbsp corn starch
3 cups milk
2 cups half-and-half cream
4 (10 oz) cans baby clams, undrained
2 tbsp chopped parsley
Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and Shellfish Spice, cover and cook for 15 minutes.
In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans.
Add bacon and the reserved juice a bit at a time to reach desired consistency. Stir and gently cook over moderate heat until heated through about 10 minutes. Transfer to soup tureen and garnish with parsley or Shellfish Spice.