Savory Cast Iron Clam Chowder Recipe for a Hearty Meal

Ingredients

• 1. A generous dollop of savory bacon grease
• 2. A duo of finely diced potatoes
• 3. A trio of carrots, finely chopped, or adjust to your liking
• 4. A half cup of finely diced onion
• 5. Three cloves of garlic, minced finely, or more to suit your taste buds
• 6. One-fourth cup of versatile all-purpose flour
• 7. A teaspoon of salt for seasoning
• 8. A teaspoon of garlic powder for added flavor
• 9. Half a teaspoon of the smoky essence of liquid smoke
• 10. A dash of freshly cracked black pepper for that perfect kick
• 11. Two cups of flavorful chicken broth
• 12. A can of chopped clams, drained with the precious liquid saved
• 13. Two tablespoons of luscious butter
• 14. One-fourth cup of cornstarch for thickening
• 15. A cup of creamy milk
• 16. Half a cup of indulgent heavy whipping cream
• 17. Half a cup of sweet corn kernels

Step 1

Begin by heating up the bacon grease in a sturdy cast iron Dutch oven, maintaining a steady medium heat. Saute a delightful mix of potatoes, carrots, onion, and garlic, allowing the onion to become tender and fragrant, which should take about 5 to 10 minutes. Sprinkle in some flour, salt, garlic powder, a hint of liquid smoke flavoring, and a dash of black pepper, ensuring that all the veggies get a nice coating of these flavorful ingredients.

Step 2

Next, pour in the chicken broth along with the reserved clam juice, letting everything simmer gently over low heat until the potatoes and carrots reach a state of tender perfection, which usually takes about 15 to 20 minutes.

Step 3

In a separate saucepan, slowly melt the butter over a low flame, then whisk in some cornstarch until you achieve a smooth consistency, taking roughly 1 to 2 minutes. Introduce a mixture of milk and cream into the pan, stirring diligently until the concoction thickens up, which should be around 5 minutes.

Step 4

Combine this creamy buttery blend with the vegetable-broth mix, stirring continuously over low heat until the chowder reaches a satisfying thickness, usually within 5 to 10 minutes. Toss in some corn kernels and let them cook for an additional 5 minutes. Finally, gently fold in the chopped clams, allowing them to heat through completely, for about 5 minutes more, before serving up your delectable clam chowder.