Clam Chowder French Fries

Freshly made thick cut french fries are smothered in a thick New England clam chowder. It’s a poutine chowder mash-up!

Prep Time30

Cook Time30

resting time2

Total Time3

Servings: servings

Calories: 975kcal

Cut the fries and add them to a bowl of cold water as you cut them. Strain and refill with water, and repeat one more time. Add ice to the bowl and put into the fridge for 2 hours.
Cook the bacon in a large skillet to brown. Remove from pan. Drain out some of the fat, leaving a few tablespoons in the pan. Add in the butter and then the onion, carrot, and celery. Scrape the bottom of the pan as you cook to incorporate the yummy bits stuck to the bottom of the pan. Cook about 5-7 minutes until softened and almost starting to brown. Mix in the garlic and cook 2 minutes.
Stir in the milk and cream and bring to a simmer. Remove from heat and whisk in the potato flakes to thicken the sauce. You may need a little more for desired thickness. You want this to be on the thick side to cling to the fries! Return to heat and bring to a simmer, paying attention to stirring and not burning on the bottom of the pan. Stir in the corn and clams and simmer about 5 minutes. Remove from heat.
Remove the fries from the water and lay out on some paper towels to dry. Fry in batches at 300 for about 8 minutes until a fork goes through without much resistance. Remove from oil. Heat oil to 375 and fry your fries again for about 3 minutes to crisp up. Remove from oil and salt immediately.
Put the fries on a plate and dump the soup on top. Top with bacon and chives and serve immediately!