Clam Chowder

Name: Clam Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings servings
Cuisine: American
Ingredients: 6 slices Bacon; 1 cup Chopped Onion, Diced small, about 1/2 a large onion; 1 teaspoon Minced Garlic; 1/2 teaspoon Dried Thyme; 3 cups Diced Russet Potatoes, Chopped small (about 3 medium potatoes); 3 tablespoons Gum-free Rice Flour Blend, Sweet rice flour, or cornstarch; 1 10 ounce can Whole Clams, Reserve juice; 2 1/2 cups Chicken Broth, Or vegetable broth; 1 1/2 cups Half & Half; 2 tablespoons Chopped Parsley

Jennifer

1 year ago

Cuisine: American

Categories: Soups & Seafood

Recipe Source: Brianna Hobbs

Clam Chowder is a creamy and comforting soup that's a classic of New England cuisine. This hearty chowder features tender clams simmered in a rich broth with potatoes, onions, and often bacon or salt pork. The addition of milk or cream creates a velvety smooth texture, while a touch of butter adds richness. Seasoned with herbs and spices like thyme, bay leaf, and black pepper, Clam Chowder offers a delightful balance of flavors. Whether enjoyed on a chilly day, by the seaside, or as a comforting meal, Clam Chowder is a delicious and satisfying dish that evokes a sense of warmth and nostalgia.

Tags:

clam chowder

creamy

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 4 servings

Ingredients:

6 slices Bacon
1 cup Chopped Onion, Diced small, about 1/2 a large onion
1 teaspoon Minced Garlic
1/2 teaspoon Dried Thyme
3 cups Diced Russet Potatoes, Chopped small (about 3 medium potatoes)
3 tablespoons Gum-free Rice Flour Blend, Sweet rice flour, or cornstarch
1 10 ounce can Whole Clams, Reserve juice
2 1/2 cups Chicken Broth, Or vegetable broth
1 1/2 cups Half & Half
2 tablespoons Chopped Parsley

Directions:

In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon fat in the pan and remove the excess.
Sauté the onions, garlic, and dried thyme until the onions are softened and starting to turn translucent, 2-3 minutes.
Add the potatoes and sauté until slightly softened, another 5 or so minutes.
Sprinkle the rice flour over the vegetables and cook for several more minutes, or until the flour is lightly browned.
Add the clams, reserved clam juice, and the chicken or vegetable broth.
Simmer until the potatoes are very tender, another 5 minutes. Season to taste with lots of salt and pepper.
Add the half & half, and parsley and serve, topping with the crumbled bacon.

Ingredients:

6 slices Bacon

1 cup Chopped Onion, Diced small, about 1/2 a large onion

1 teaspoon Minced Garlic

1/2 teaspoon Dried Thyme

3 cups Diced Russet Potatoes, Chopped small (about 3 medium potatoes)

3 tablespoons Gum-free Rice Flour Blend, Sweet rice flour, or cornstarch

1 10 ounce can Whole Clams, Reserve juice

2 1/2 cups Chicken Broth, Or vegetable broth

1 1/2 cups Half & Half

2 tablespoons Chopped Parsley

Directions:

In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon fat in the pan and remove the excess.

Sauté the onions, garlic, and dried thyme until the onions are softened and starting to turn translucent, 2-3 minutes.

Add the potatoes and sauté until slightly softened, another 5 or so minutes.

Sprinkle the rice flour over the vegetables and cook for several more minutes, or until the flour is lightly browned.

Add the clams, reserved clam juice, and the chicken or vegetable broth.

Simmer until the potatoes are very tender, another 5 minutes. Season to taste with lots of salt and pepper.

Add the half & half, and parsley and serve, topping with the crumbled bacon.