Description
Clam Chowder. From Olivia.
Ingredients
Scale
- 4 slices bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 tablespoons flour
- 2 cups (480ml) clam juice or broth
- 2 cups (300g) diced potato
- 2 cans (6.5 ounces / 184g each) chopped clams, drained, juice reserved
- 1 cup (240ml) cream
- 1 teaspoon thyme
- Salt and pepper
Instructions
- Cook the bacon until crisp. Remove it. Cook the onion and celery in the fat.
- Stir in the flour for 1 minute. Add clam juice, reserved can juice, potatoes, and thyme.
- Simmer until the potatoes are tender, about 15 minutes.
- Stir in clams and cream. Heat through without boiling. Top with bacon.
Notes
Do not boil it after the cream goes in. A boil splits the chowder and toughens the clams.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American