Rocky Mountain Clam Chowder

You may be wondering why we called it ‘Rocky Mountain’ Clam Chowder …. You are probably thinking ‘is this girl crazy? that isn’t a thing is it?’ Well you aren’t wrong … I am a little crazy and it isn’t a thing. It wasn’t a thing until we came up with it. We made it a thing because we added 1 special ingredient to our classic Clam Chowder that makes it feel very rocky mountain. All of the other cool clam chowders get a name, so why not ours right? This special ingredient is definitely very ‘rocky mountain’ You’ll see ….

Ingredients

• 3 Cups Russet Potatoes, peeled and diced into 1 inch pieces

• 2 Cans Clams, drained

• 2 Cups Low Sodium Chicken Broth

• 2 Cups Milk

• 1 Cup Cream

• 1.5 Cups Carrots, chopped

• 1.5 Cups White Onion, chopped

• 1.5 Cups Celery, chopped

• 1/2 Pack Bacon, cooked and ripped into chunks

• 1/3 Cup Flour

• Worcestershire Sauce, Garlic Powder, Thyme and White Pepper to taste

• 1-2 Tsp. Franks Red Hot Sauce

• 4 Small Bay Leaves

• 1/2 Tsp. Liquid Smoke

Directions

• After cooking the bacon, put celery, carrots and onion into the pan with the left over grease and cook 10-15 minutes on medium heat.

• Transfer to a large soup pot and add the flour. Cook for another 5 minutes on medium to high heat. Add the chicken broth and spices. Allow to cook 5-15 minutes more.

• Add all remaining ingredients except the liquid smoke, milk, and cream.

• Mix well then add the milk and cream. Mix again. Add the liquid smoke last and allow to stay on medium heat cooking for another 5-10 minutes then simmer up to 1 hour. Serve with fresh bread or crackers.