Clam Chowder Soup
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"Soup, clam chowder"
Serves 6 | Prep Time 15 minutes PT15M | Cook Time 25 minutes PT40M | SoupWhy I Love This Recipe
I have honestly never had clam chowder, but I believe I would enjoy it.
Ingredients You'll Need
2 cups fresh clams, cleaned and chopped
2 cups diced potatoes
1 cup diced onions
1 cup diced celery
4 cups seafood or chicken broth
1 cup heavy cream
3 slices of bacon, diced
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
Salt and pepper to taste
Chopped fresh parsley for garnish
Directions
1. In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.
2. Add the butter to the pot with the bacon fat and allow it to melt.
3. Sauté the onions, celery, and garlic in the melted butter and bacon fat until tender.
4. Stir in the flour and mix well to create a roux, cooking for about 2 minutes.
5. Gradually pour in the broth while constantly stirring to incorporate the roux evenly.
6. Add the diced potatoes to the pot and bring the mixture to a simmer, cooking until the potatoes are just tender, approximately 15-20 minutes.
7. Stir in the fresh thyme, salt, and pepper, adjusting the seasoning to your taste.
8. Add the chopped clams and their juices to the pot and simmer gently for 5 minutes, ensuring they fully cook.
9. Stir in the heavy cream and allow the chowder to heat through without bringing it to a boil.
10. Remove the pot from the heat and let the soup rest for a few minutes before serving.
11. Ladle the chowder into bowls, garnishing with crispy bacon bits and fresh parsley. Serve warm with crusty bread or oyster crackers.
Pairs Well With
Dinner rolls.
Questions, Comments & Reviews
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