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Cast Iron Clam Chowder
Cast Iron Clam Chowder
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Comforting cast iron clam chowder with potatoes, corn, and served with sourdough bread is the perfect winter warmer!
Ingredients:
  • 1 tablespoon bacon grease
  • 2 potatoes, chopped
  • 3 carrots, chopped, or more to taste
  • 0.5 cup chopped onion
  • 3 cloves garlic, minced, or more to taste
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon liquid smoke flavoring
  • 0.5 teaspoon fresh cracked black pepper
  • 2 cups chicken broth
  • 1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
  • 2 tablespoons butter
  • 0.25 cup cornstarch
  • 1 cup milk
  • 0.5 cup heavy whipping cream
  • 0.5 cup corn
Instructions:
  • In a cast iron Dutch oven, warm up the bacon grease over medium heat. Sauté the potatoes, carrots, onion, and garlic until the onion is soft, about 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; mix until the vegetables are well coated.
  • Simmer vegetables in chicken broth and clam juice until potatoes and carrots are tender, about 15 to 20 minutes.
  • Gently melt butter in a saucepan, then whisk in cornstarch until smooth for 1 to 2 minutes. Pour in milk and cream, stirring constantly until thickened, approximately 5 minutes.
  • Combine the butter mixture with the vegetable-broth mixture and stir over low heat until the chowder thickens, about 5 to 10 minutes. Stir in the corn and cook for an additional 5 minutes. Finally, add the chopped clams and heat through for about 5 minutes.

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