EASY CLAM CHOWDER

11-01-2023

EASY CLAM CHOWDER

Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

INGREDIENTS

  • 4 slices bacondiced

  • 2 tablespoons unsalted butter

  • 2 cloves garlicminced

  • 1 oniondiced

  • ½ teaspoon dried thyme

  • 3 tablespoons all-purpose flour

  • 1 cup milk

  • 1 cup vegetable stock

  • 2 (6.5-ounce) cans chopped clamsjuices reserved

  • 1 bay leaf

  • 2 russet potatoespeeled and diced

  • 1 cup half and half*

  • Kosher salt and freshly ground black pepperto taste

  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
  • Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
  • Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with bacon and parsley, if desired.

           


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