Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups half-and-half or light cream, divided
2 cans (6-1/2 ounces each) chopped clams, undrained
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Directions: |
Directions:In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:20 min. Cook: 35 min. |
Personal
Notes: |
Personal
Notes: This is the best clam chowder recipe! I love to make this with fresh razor clams from the Oregon Coast.
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