This is incredibly easy to make but once you try it… you won’t believe how “gourmet” it tastes like!
Servings – 8 to 10 bowls
Ingredients: 1 whole yellow onion (diced), a dozen stems of fresh thyme (about 5 inches long per stem) 1 pound regular breakfast bacon, in 1/2 inch slices (the fatter the better and hardwood smoke flavor is recommended, not the maple bacon), 2 – 10 oz cans of baby clams, 8 cups milk, 1 large russet potato (peeled, washed and cut in 1/2 inch cubes) and 1 packet of the Bear Creek clam chowder soup mix. Pictures of the brands I used are below.
Ok… let’s cook! I used a 6 quart pot. For me, the container doesn’t matter as long as your ingredients fit. Heat on high, pot hot, start with the bacon and thyme. Stir around every now and then until some grease comes out of the bacon, then throw in the onions and stir every now and then till the sides of the onions are brown and the bacon is almost crispy. Lower heat to medium, throw in the potatoes, mix around till all potatoes are coated in the bacon/onion/thyme mixture. Cover for about 3 minutes, then stir and cover for another 3 minutes. Gauge when to stir and uncover since stove top heat differs. Just don’t let it burn. Now throw in the clams and its juice, stir well. Set the heat back to high while stirring for a couple of minutes. While still on high, add 3 cups of milk, stir… then add the 4 cups of water, stir and cover on high untill it boils. Once it boils, add in the soup mix. Stir well, lower heat to medium low then cover for 3 minutes. Stir again making sure the bottom is not burning or clumping is not happening, use a whisk. Cover on low and let it simmer for 20 minutes, then set aside.
The brand I used is Southern Mills and can be found at your local grocer. Now to make the biscuits, simply buy this mix and follow directions. I use ice-cold water to mix with my batter for best results, the biscuits come out perfect… soft inside and flaky outside. Also, instead of 6, I make 12 small biscuits with this mix, it’s perfect for dipping!
I melted 1/3 of a stick of butter in a small bowl and dipped the top of cooked biscuit, placed it back on the cookie sheet and back in the oven for an extra 2 minutes while the oven is still on.
Now enjoy a warm cup of chowder and freshly baked cheddar biscuits. It is the perfect comfort food for a cold and lazy day! One day I will try to make fish and chips to go along with this.