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Clam chowder

Clam Chowder Brings Seafood Coziness Home

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 slices bacon chopped
  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups seafood or chicken stock
  • 3 medium russet potatoes peeled and diced
  • 2 cans 6.5 oz each chopped clams, undrained
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Cook bacon in Dutch oven or heavy pot over medium 5-7 minutes until crisp. Remove with slotted spoon, leaving fat.
  2. Melt butter in fat; sauté onion and celery 5 minutes until softened, then garlic another minute until fragrant.
  3. Sprinkle in flour; stir to coat and cook 2 minutes, stirring constantly, to remove raw taste.
  4. Gradually whisk in stock to prevent lumps. Add potatoes and thyme; boil, reduce heat, and simmer 15 minutes until potatoes tender.
  5. Add clams with juice, cream, and bacon, reserving some for garnish. Gently heat through 5 minutes; do not boil or cream may curdle.
  6. Season with salt and pepper; ladle into bowls, topping with reserved bacon and parsley. Serve with crusty bread.