Wu-Tang Clam Chowder Ain’t Nuthing Ta Shuck With. Clams.Rule.Everything. Around. Me. So – Protect Ya Little Necks and dig in!
Wu-Tang Clam ChowderPrint This
- 8-10 bacon strips
- 2 tablespoons butter
- 2 celery pieces - chopped
- 1 leek - finely chopped
- 1 large onion - chopped
- 3 garlic cloves - minced
- 4 small potatoes - peeled and cubed
- 1 cup broth
- 1 bottle (8 oz.) clam juice
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ⅓ cup all-purpose flour
- 2 cups whole milk
- 1 pound fresh clams - drained and chopped
- 2 bay leaves
- Chopped fresh chives or green onions - for garnish
Grab a dutch oven and Bring Da Ruckus as you get that bacon sizzling ‘till it’s crisp.
Saute the celery, leek, and onion (without any Tearz) in the butter until tender.
Add garlic and let it cook for another minute.
Now that the kitchen’s bellowing a Deadly Melody of aromas, drop in the potatoes, broth, clam juice, salt, pepper, and thyme.
Turn up the Heaterz and bring to a boil.
Reduce to a simmer and leave uncovered for 15-20 minutes.
Get a bowl from the pantry and combine the flour and 1 cup of whole milk.
Pour into the soup, let it get As High As Wu-Tang Get and bring to a boil, stir for a minute or two until desired thickness. (we know you like it thick)
Throw in the clams and rest of the milk; heat through and bring to a low heat; drop in the bay leaves and mix in 4 strips of crumbled bacon.
Finish off with a little crumbled bacon and chopped chives, to garnish.
You’ll have A Better Tomorrow after eating this chowder.
Time to dollar, dollar, DIG in, ya’ll!