|Serves||2 to 4|
Culinate editor’s notes: Double this recipe if you’re feeding more than a few diners, especially for a main course. If you like, cook the bacon alone and save it to use as a crispy garnish; cook the onions and the rest of the stew in the rendered bacon fat. And if you don’t have fresh clams, canned clams (including their juices) work just fine.
My grandmother, Ann Visser, grew up in Germany and moved here with my grandfather around 40 years ago. All seven of her grandchildren have grown up eating her dishes, and this clam chowder was always a family favorite. She would often make it during the summer while camping at Hood Canal. It is best enjoyed while looking out over the canal and sitting by a campfire.
|2||strips bacon, diced|
|½||white onion, chopped|
|½||cup chopped celery|
|2||Yukon Gold potatoes, cubed|
|1||can (14½ ounces) chicken broth|
|1||cup chopped clams (either butter or horse clams)|
|~||Salt, pepper, and paprika, to taste|
|~||Freshly grated nutmeg (optional)|
|~||Cornstarch, for thickening (optional)|
|~||Chopped fresh parsley, for garnishing|
|~||Crackers or bread, for serving|
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