Recipe of Clam Chowder

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!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.