Skip to main content

Clam Chowder

I just went looking for a good clam chowder recipe because I was craving it, and I found this one that was really easy and yummy.  I added 2 ribs of chopped celery in at the same time as the onion, but that was the only change from the original recipe.  It was a big hit with the family!

Recipe from damndelicious.net

INGREDIENTS:

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 ribs celery, chopped*
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) 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, to taste
  • 2 tablespoons chopped fresh parsley leaves
*Optional

DIRECTIONS:


  1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
  2. Melt butter in the stockpot. Add garlic and onion (and celery if you want to add that), and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir occasionally.
  5. Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  6. Serve immediately, garnished with bacon and parsley, if desired.

Comments

Popular posts from this blog

Baked Lemon Pasta

Ingredients 1 pound Thin Spaghetti 4 Tablespoons Salted Butter 2 Tablespoons Olive Oil 2 cloves Garlic, Minced 1 whole Lemon, Juiced And Zested 2 cups Sour Cream ½ teaspoons Kosher Salt, Or More To Taste Plenty Of Grated Parmesan Cheese Flat-leaf Parsley, Chopped Extra Lemon Juice Preparation Instructions Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan chee...

Taco Soup

*Fair warning to everyone: I seem to have a real issue with following recipes exactly . I don't think I ever follow a recipe the same way twice, and I'm really bad at measuring out ingredients, I tend to just 'eye' them alot, so if my recipes get really annoying when I just say, "as much as you want", sorry... 1/2 lb. ground beef 1 small red onion (I just always use regular onions, or onion flakes if I'm out of those) 2 cans stewed tomatoes (I just use regular petite diced canned tomatoes, but the recipe recommends Mexican style) 1 can kidney beans, undrained (I also add 1 can black beans, undrained) 1 can corn, undrained 1 package taco seasoning 1 can tomato soup (if you happen to be out of tomato soup like I was when Will & Peggy & Amy were here, about 1 soup can of salsa makes a nice substitution) I also like to add dried cilantro - um...as much as you want. Place all ingredients in large pot, and simmer for 15 min. Serve with sour cream, g...

Shredded Chicken and Black Bean Tacos

This is a recipe of Emily's to which we've made a few changes to suit our family preferences. Ingredients:                Shredded Chicken 4 chicken breasts (can be frozen or thawed) 1 1/2 cups Pace Medium Salsa 1/4 cup to 1/2 cup brown sugar (to taste)            Black Beans 2 cans black beans, drained 1/2 cup corn (frozen or canned) 3/4 cup tomato juice 1/4 tsp. cumin 1/8 tsp. garlic 1/8 tsp. onion powder 1/8 tsp. chili powder 1/2 tbs. fresh cilantro, chopped finely (optional)            Taco Additives Romaine lettuce, shredded Shredded cheddar cheese Sour cream Fresh tomatoes, chopped  Tortillas Directions: Place all of the shredded chicken ingredients in crockpot.  If using frozen chicken, cook on high for 4 hours, or low for 8 hours.  If using thawed chicken, cook on low for 4 hours. (crockpots vary, so you may have to adjust times or settings...