Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb clams in shells, scrubbed
4 c plus 1 Tbsp water, divided
1 Tbsp veggie oil
1 1/4 c onion, chopped
1 c celery, chopped
2 garlic cloves, minced
2 lb Yukon gold potatoes, cut into 1/4-inch pieces
1 Tbsp dry white wine
1 tsp thyme
1/4 tsp pepper
1 bay leaf
1 Tbsp cornstarch
1/2 c half-and-half
2 Tbsp fresh cut chives
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Directions: |
Directions:In a large pot, bring clams and 4 c water to boil over high heat. Cook 8-10 minutes. Discard any clams that don't open. Scoop clams to a large baking sheet and allow to cool. Then pull meat from shells and discard the shells. Coarsely chop clams.
Heat oil in a Dutch oven over medium heat. Add onion, celery and garlic and cook for 5 minutes. Add the water the clams were cooked in. Add potatoes, wine, thyme, pepper and bay leaf. Simmer until potatoes are tender; about 15 minutes. Use a potato masher to coarsely smash the potatoes - leaf some chunks.
In a small bowl, whisk together remaining 1 tablespoon water with cornstarch. Stir into chowder and bring to boil over medium-high heat. Cook until slightly thickened. Remove from heat. Discard bay leaf. Stir in clams and half-and-half. Serve in bowls with chives sprinkled over. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hr 15 min |
Personal
Notes: |
Personal
Notes: If you want to make it faster and easier, use 4 cans of chopped clams. Add the juice from the can to the water.
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