Clam Chowder
Cuisine: American
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.
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.