Potato Clam Chowdah time that is. It’s a very rainy cold day in “sunny” Florida so what is better then smelling a chowdah cooking all day in your new green Cuisinart cast iron dutch oven that you got for Christmas? I digress but seriously what else could be better on a rainy day?
This recipe started off as an idea and I just let my creativity run away. I believe in flavor and I know that this recipe will not disappoint. It’s stick to your ribs in a very healthy way type of chowdah.
1 pound golden butter potatoes or yukon golds; diced
1 package frozen cauliflower florets
1 large leek
4 cloves garlic, minced
4-5 cups chicken broth
4 slices apple wood smoked bacon, cooked and chopped
1 3 oz can of chopped clams in water
salt and pepper
1 tbls olive oil
drizzle of olive oil
Cook chopped bacon until crispy in dutch oven. I watch way to much food network and have discovered a new way to cook bacon in a pan. Drizzle olive oil in pan with bacon and cook until it’s starting to crisp, then splash water or broth of choice in bottom and continue to cook until bacon is to your liking. This is a fool proof way of doing bacon I swear and it’s not even soggy! Remove and set aside.
Add the garlic, leeks, salt and pepper to the bacon grease and cook until fragrant.
Add about a handful of the diced potatoes, cauliflower, and 2 cups of chicken broth, simmer for about 20 minutes or until potatoes are soft. Take out a handy dandy immersion blender and blend until your hearts content. At this point it will be very thick, go ahead and add the other 2 cups of chicken broth and (reserve the last 1 cup for later) stir. Add remaining potatoes and cook for about 1 hour or until potatoes are soft. If it’s still to thick for you then go ahead and add remaining chicken broth and entire can of clams and stir to combine. Before serving test to see if it needs more salt.
Serve warm with crumbled bacon and shredded cheese. Enjoy!