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.

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