Clam ·
Clam Chowder ·
Cooking ·
Cookware ·
Kitchen ·
Kitchen Tools ·
Nonstick ·
Recipes ·
Sauce Pan ·
SENSARTE ·
Soup ·
Stock Pot ·
Recipe of Clam Chowder
Ingredients:
- 4 slices bacon, diced
- 2 tbsps unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- ½ tsp dried thyme
- 3 tbsps 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
- 1 cup half and half
- kosher salt and freshly ground black pepper
- 2 tbsps fresh parsley leaves, chopped
Instructions:
- Heat SENSARTE Nonstick Stock Pot over medium-high heat. Add bacon and cook until browned and crisp, about 6-8 minutes. Transfer to a plate lined with paper towels, reserving 1 tbsp of excess fat in the pot.
- Melt butter in the stock pot. Add garlic and onion, stirring frequently, until onion is translucent, about 2-3 minutes. Stir in thyme and cook until fragrant, about 1 minute.
- Add flour and whisk until lightly browned, about 1 minute. Gradually add milk, vegetable stock, clam juice, and bay leaf, and cook, stirring constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring the soup to a boil. Reduce heat and simmer until potatoes are tender, approximately 12-15 minutes.
- Stir in half and half and clams until heated through, about 1-2 minutes. Season with kosher sea salt and black pepper to taste. Garnish with bacon and parsley if desire. Serve and enjoy!
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