Carnivore Clam Chowder Recipe

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RECIPE
12 Oz Bacon, Chopped and Cooked Crispy
1 Cup Chicken Stock
1 1/2 Half and Half
1/4 tsp Celery Salt
1/2 tsp Onion Powder
1/4 tsp Dried Thyme
1/8 tsp Dried Oregano
8 Oz Cream Cheese
2 – 6.5 oz Cans of Minced Clams w/ Juice
1 tsp Steak Dust OR
1/2 tsp Salt, 1/4 tsp Garlic Powder, 1/4 tsp Black Pepper

1) Add

All right, this is a first for me. I don’t think I’ve ever in my entire life even opened a can of clams. I’ve had clam chowder, had clams, but this is foreign to me, but it’s the only way for me to be able to make clam chowder. And if you haven’t guessed it by now, that’s what we’re making today. If you have access to fresh clams and you want to use that, by all means, use that. If this is all you have and you want clam chowder, use this. It’s going to be okay. And to be honest, there’s not a whole lot of prep for this recipe. So, let’s get started with the only prep, which is chopping the bacon. Now, I have some super extremely thick cut bacon. As you can see, this is 12 oz worth of bacon. I’m going to get them chopped up nice and even so that they can number one cook evenly and number two look good later. And now that this bacon’s diced, we can go ahead and move on with basically the rest of the recipe. And the first thing we need to do is get our bacon into a pan or a pot, you know, if you’re a normal person. But for today’s purposes, I’m going to use this pan just cuz it’s easier to see. I’ve got mine set to medium heat. I’m just going to throw all this in. together. And all I’m going to do is let it start rendering. And I want this to get pretty crispy. Not entirely too crispy, but pretty crispy. I’m just going to let this cook until it’s done. And once it is, we can go ahead and get our bacon out. Do whatever you want to with the grease. We don’t need any of it. But we do want to keep the fond that is definitely stuck to the bottom of your pan because this is going to add flavor when we go to add the chicken stock. That’s one cup’s worth that I made from chicken base or better than base. It looks like this. Just get that in there. And then we can immediately add in about a cup and a half of half and half. And all we’re doing for this clam chowder is making a fortified broth that we will thicken with cream cheese, which we’ll do in a bit. But I do want to get this seasoned up the way I want to. And to start, we’re going to add in 1/4 teaspoon of celery salt, a/ teaspoon of onion powder, about 1/4 teaspoon of thyme, maybe about an 1/8 teaspoon of oregano. I don’t have any, so I’m using Italian seasoning. It’s close enough. And that’s it for now. I want to get this to a simmer before I add my salt and pepper and all the other stuff. So, just get this mixed in. And if you want to use a whisk, go ahead and do that and you get it all mixed together. And as soon as you start to see any type of bubbles going on, you want to add in one block of cream cheese, which weighs about 8 oz or half a pound. Just break it up into your soup and just simply mix that in. What’s going to happen is the cream cheese is going to melt and it will thicken this significantly. Usually when you make a clam chowder, you make a base of it with a r to thicken it, but we’re obviously not doing that. And the cream cheese is mostly just taking the place of that, but it’s also going to add some flavor to it. Just mix all the cream cheese together until it’s completely melted and starting to look pretty thick like this. As soon as you see more bubbling happening after the cream cheese is melted, we add in two of these 6 and 12 oz cans of chopped clams or about 12 to 14 oz of fresh clams. And I do want to use the juice, too. That’s going to add the flavor. Let’s get that stirred in and let it come back to a light simmer. And once it is, we’re going to take half of our cooked bacon and throw it right in. Get that mixed in as well. And you may have noticed that I’ve not added any salt or pepper or anything like that. That’s because I’m adding a dishes of things that are already salty, like the celery salt, the bacon, the cream cheese, the clams even have some salt in them. So, once the bacon’s in, we can finally give it a taste for seasoning. And to keep it super easy, we’re going to use some of my seasoning, steak dust, from my company, Carnivore Companion. It just has all the salt and pepper and the garlic and all the things like that that I want in here. So, I’m going to use that. But down below in the description, I will definitely add a salt and pepper and garlic measurement for those that don’t have this or don’t want to use it. Added a/ teaspoon just to mix in. I’ll taste it again. So, add a full teaspoon of that and it is now boiling. So, I’m just going to go ahead and turn the heat off. It’s plenty hot. And that’s pretty much it. It’s basically a clam and bacon soup with no flour, no potatoes. If you’re looking for something that’s comforting and and familiar, I think you’ll probably like this. Either way, I’m going to pour myself up a bowl and let’s give it a taste. Added some extra bacon to it as well as some green onions and it’s smelling damn good. We’ve done that again. Now, is it like the quintessential clam chowder? Absolutely not. There’s nothing in this to like make it super duper thick. But what it is is rich. It’s very hearty and it’s comforting. And I’ve seen in my comments that people want something like this. And this might be something you just might not have thought about in a long time. And it’s getting to be cold outside. And I think it’s a great time to make some new soups. The flavors are great. That’s all. That’s really all I can say about this. Is really good. Just try it out.