Cast Iron Clam Chowder Recipe

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.