This creamy garlic sauce with avocado is simple to make and may be used as a dressing, drizzle, or dipping sauce.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon bacon grease
- 2 potatoes, chopped
- 3 carrots, chopped, or more to taste
- ½ cup chopped onion
- 3 cloves garlic, minced, or more to taste
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon liquid smoke flavoring
- ½ 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
- ¼ cup cornstarch
- 1 cup milk
- ½ cup heavy whipping cream
- ½ cup corn
Instructions
- Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
- Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
- Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
- Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.
- Make sure to use GMO-free corn starch. Bob’s Red Mill(R) has a good one.
- Butter can be substituted for the bacon grease, if desired.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 12 g |
| Sodium | 1239 mg |
| Sugars | 9 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have flour or liquid smoke so I left them out. Rating 5
I made this exactly as specified, and it is astonishingly good! We always have clam chowder on Christmas Eve (big, traditional prime rib or turkey wing-ding is the next day). No biggie if you don’t have cast iron, but resist the temptation to omit the bacon grease or liquid smoke. They are essential to the flavor.