Clam Chowder
Ready In: 30 mins
Serves: 4
Ingredients
- 3 slices bacon, chopped
- 1 tablespoon unsalted butter
- 2 stalks celery, chopped
- 1⁄4 yellow onion, finely chopped
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 3 red potatoes, cubed
- 2 (6 1/2ounce) cans clams, chopped (save liquid)
- 1 1⁄2 cups milk
- 1 cup heavy cream
- salt and pepper
Directions
- In a large saucepan over medium heat, cook the bacon until it starts to brown about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Add butter to bacon drippings. When it melts, add celery, onion, thyme, and bay leaf and saute until the onion is translucent - about 2 minutes.
- Add potatoes and stir well.
- Add the reserved clam liquor and 2 cups water and bring to a boil Reduce the heat to low, cover, and simmer about 15 minutes.
- Add the milk and cream and stir.
- Add clam meat, heat through, and season with salt and pepper (I added the bacon here also.).
- Remove bay leave -- and serve -- Yummy.
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