Jump right in, the chowder is warm, lol! Not exactly a New Year’s Resolution-type recipe featuring copious amounts of detoxifying veggies and no sodium… however, I used light cream instead of half and half and added chopped celery which the original recipe didn’t call for. It may not be the healthiest meal choice but it makes me happy and gosh-darn it, that’s a goal for 2019 too! Enjoy!!
Ingredients: Serves 6 – 8
- 4, 6.5 ounce cans of chopped clams in juice
- 1 tbsp olive oil
- 6 slices of low sodium bacon cut into lardons
- 1 large yellow onion, diced
- 3 stalks of celery, chopped
- 4 – 6 Yukon Gold potatoes, peeled and chopped
- 3 tbsp of flour
- 3 cups light cream
- 1 tbsp fresh thyme
- 2 bay leaves
- milk for thinning
- kosher salt
- black pepper
- tabasco, if desired
- oyster crackers for garnish
- Drain clams and reserve the juice.
- In a large enamel coated pot with lid, heat the olive oil over medium-high heat.
- Add the bacon and cook until bacon starts to crisp.
- Add the onions and celery and cook until onions are translucent, celery softens and bacon is almost fully cooked.
- Reduce heat to medium and add the potatoes. Mix well, partially cover and cook for five minutes.
- Sprinkle mixture with flour and stir to coat.
- Add reserved clam juice and mix well until there are no lumps.
- Slowly add the cream while stirring continuously.
- Add the thyme and bay leaves, reduce heat and let simmer, partially covered for 15 – 20 minutes.
- Season with salt, pepper and tobacco to taste. Use milk to thin the soup if desired/needed. Remove bay leaves.
- Turn heat off, add clams and mix well. Let stand 5 minutes.
- Stir once more and ladle chowder into soup bowls and top with oyster crackers.
*Adapted from Anne Burrell
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