This Cajun Clam Chowder is rich and creamy, with just the right amount of Creole spices, salty bacon and andouille, clams, potatoes and veggies!

5 tbsp unsalted butter (divided)

1/2 cup finely chopped onion

1/2 cup finely chopped green pepper

1/4 cup chopped celery

2 bacon strips (chopped)

1 andouille sausage link (thinly sliced)

1 tbsp minced garlic

3 tbsp all-purpose flour

2 cups seafood stock

18 oz canned clams in juice

1 cup Whole milk

1 lb Idaho potatoes (cut into half inch small cubes)

1 tsp hot sauce

3/4 tsp creole seasoning

pinch of cayenne pepper (optional)

salt and pepper to taste

Heat 2 tbsp of butter in a large pot over medium-high heat.
Add the onion, green pepper, celery, chopped bacon and sausage and saute until vegetables are softened and meats are browned, stirring often.
Next add garlic and cook for 30 seconds stirring occasionally.
Stir in the flour and distribute evenly.
Next add the seafood stock and the juice from the 3 cans of chopped clams (just the juice, reserve the clams in the cans for now), Add hot sauce, creole seasoning and cayenne pepper.milk, potatoes and remaining butter and stir to combine. Bring to a simmer over medium heat until boiling then reduce heat to medium-low and cook for 10-15 minutes with cover on, stirring occasionally, and another 10 minutes (continuing to stir) or until potatoes are nice and tender.
Add hot sauce, creole seasoning and cayenne pepper.
Finally add reserved clams to the pot and season to taste with salt and pepper, cook until clams are just firm, about 2-3 minutes then turn off heat. When serving, garnish with chopped parsley, chopped bacon bits and serve with oyster crackers. For extra flair, serve in bread bowls.