Hassle-Free: Clam Chowder
Do you avoid making clam chowder at home because it just seems so… tedious? I definitely do. So yesterday, when I finally rolled up my sleeves with fierce determination to make a good chowder, I was pleasantly surprised to find myself a little bored as I was waiting for the chowder to finish cooking. This recipe is an easy one, and a good one!
Adapted from Cooking Light
- 2 bacon slices
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 garlic cloves, minced
- 3 (6 1/2-ounce) cans chopped clams, undrained
- 2 peeled baking potatoes, cut into large chunks
- 1 (8-ounce) bottle clam juice
- 1 bay leaf
- 1.5 cup low fat milk (use whole milk if you want it thicker and creamier)
- 1/4 cup all-purpose flour
- Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Set aside and crumble bacon when cooled. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
- Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil.
- Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
- Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil.
- Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.
Copyright 2013 Bacon and Souffle. All Rights Reserved.