Prep 30 mins
Cook 20 mins
- 1 lb potato, peeled and cut into 1/2 inch pieces
- 1⁄2 cup butter
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1⁄2 cup all-purpose flour
- 4 (6 1/2 ounce) canschopped clams, with juices
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon dried dill
- 1⁄8 teaspoon liquid smoke
- 2 cups whipping cream
- 1 cup milk
- salt and pepper
- In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
- Drain potatoes.
- In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
- Add flour and stir 2 minutes.
- Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
- Simmer 5 minutes.
- Add cream and milk.
- Bring to a simmer; do not boil.
- Season to taste with salt and pepper.
My husband and I thought this was excellent clam chowder. Very rich and creamy with the delicate flavor of the clams. A great blend of spices and nice smoked flavor that all went well together. Thanks for sharing this.
We really like clam chowder and thought it would be interesting to try this smoky version. Very nice indeed. The chowder base was extremely rich and creamy with plenty of clams. The little bit of liquid smoke gave a smoked flavor but it didn't overpower. Thanks Nurse Di for another great recipe.
I agree that the liquid smoke was a great addition without overpowering the dish. The seasoning is on point, as is the texture. Will definitely be making again. Thank you.