Clam Chowder
The perfect bowl of clam chowder on a cool evening is just about the best, and making it yourself is definitely the best. This is a great recipe - easy, quick, and everything good chowder should be.
Ingredients
- 3 tbsp unsalted butter
- 1/2 cup diced carrot about 4 medium carrots
- 1 cup diced onion (about 1 medium) I like the sweet Vidalia
- 1 cup diced celery (about 4 stalks)
- 3 sprigs fresh thyme
- 1 tsp onion powder
- 2 bay leaves
- 1 tsp granulated garlic
- 3 tbsp flour
- 3 cups chicken stock
- 3 10oz cans of chopped clams
- 11/2 cups heavy cream
- 6 cubed Russet potatoes peeled
- 2 tbsp sea salt
- 1 tbsp freshly ground pepper
- 1 tbsp sugar
Instructions
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Heat the butter in a large pot over medium-high heat. Add carrots, onions, and celery and garlic, onion powder, bay leaves, and thyme. Stir and saute until softened. Sprinkle flour over the mix and stir for 1 minute to cook the flour.
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Add the stock, heavy cream, clam juice (set clams aside), bay leaves, thyme, and potatoes. Stir and bring to a simmer. Reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Remove thyme sprigs and bay leaves.
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Add clams, salt, and pepper. Cook until clams are just firm, another 2-5 minutes.
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Stir and serve hot and fresh with oyster crackers, of course!