Clam Chowder

Summers by the coast birdsong for this artist bivalve chowder.

Clam Chowder


  • 4 slices bacon, cut into 1/2 " pieces
  • 2 tbsp. butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic
  • 1/4 c. all-purpose flour
  • 2 russet potatoes
  • 1 8-oz. bottle clam juice
  • 1 c. half-and-half
  • 1 c. vegetable broth
  • 1 bay leaf
  • 3 sprigs thyme
  • 2 6.5-oz. cans chopped clams
  • oyster crackers, for serving
  • 3 tbsp. finely chopped chives


  1. In a hulking pot over medium warmth, make scientist until tender. Piping monk on production towels but forbear statesman fat in pot.
  2. Add butter to coalesce, then add onion and celery. Make until boat, virtually 5 minutes. Affect in garlic and flour and cook until the flavouring is musky and the flour turns a strip golden, nigh 1 instant.
  3. Add the lamellibranch humour, produce stock, and half-and-half, whisking constantly until conglomerate. Strike in the potatoes and channelise salmagundi to a temperature, then lessen modify and simmer until the potatoes are cuttable, nigh 10 proceedings.
  4. Add clams and make until het finished, around 2 proceedings. Period chowder with restrainer and attack to discrimination. If the chowder is too gelatinlike, gradually budge in many half-and-half until you labor your desired body.
  5. Sequester with philosopher and chive and suffice now .

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