clam chowder

Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions.

Ingredients of clam chowder

• • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

How to Make clam chowder

1. Heat a large stockpot.
2. Add bacon and cook until brown and crispy, about 10 minutes.
3. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
4. Melt butter, Add garlic and onion, and cook, stirring frequently.
5. Stir in thyme until fragrant, about 1 minute.
6. Whisk in flour until lightly browne.
7. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 5 minutes.
8. Bring to a boil; reduce heat and simmer until potatoes are tender.
9. Stir in half and half and clams until heated through; season with salt and pepper, to taste.
10. Serve immediately, garnished with bacon and parsley.