Rachael's Clam Chowder

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
  • Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
  • Remove thyme sprigs before serving. The leaves will have fallen off into the soup.
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