This Sherry Clam Chowder is great for a chilly winter evening or when you’re looking for a quick light meal for lunch or supper. The sherry (or vinegar) just adds a lil body and zip to it.
For what to do with the extra potato soup check out this Mashed Potato, for the extra clams and clam juice might I suggest this Clam Spaghetti and for the bacon, here’s a quick Bacon Bit how-to
Sherry Clam Chowder
clams, bacon, onion, celery, cream of potato soup and a dash of sherry come together for this amazing bowl that can be a starter or a full meal
Ingredients
- 4 slices bacon
- ½ onion diced
- 1 stalk celery 4 snack size sticks ~ diced
- ½ can cream of potato 11oz can
- ½ bottle clam juice 8oz bottle
- ¼ cup milk or half'n'half
- ½ can clams 7oz can
- ½ Tbsp dry sherry can sub white or red wine vinegar
- pepper optional
- sour cream optional
Instructions
- Chop bacon up and fry over medium-high till crispy ~ about 6 minutes4 slices bacon
- While bacon is frying, dice onion and celery
- Place bacon bits on paper towel to drain
- Get rid of or store all but 2 Tbsp of bacon grease ~ leave that in that pot
- Add onion and celery to remaining bacon grease and fry till softened stirring occasionally (about 3 minutes)1/2 onion, 1 stalk celery
- Add potato soup, clams, clam juice and milk1/2 can cream of potato, 1/2 bottle clam juice, 1/4 cup milk or half'n'half, 1/2 can clams
- Heat through till gentle bubble
- Add sherry and pepper if using1/2 Tbsp dry sherry, pepper
- Put in bowl and add bacon bits, plus sour cream if usingsour cream, 4 slices bacon
Video
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