Comfort food at its best! Yes, you can have a warm, homemade bowl of Clam Chowder for dinner tonight. This soup is seasoned expertly and the thyme adds a great dimension of flavor. – Amanda Bowyer, Caldwell, Idaho
- 2 celery ribs
- 2 medium carrots
- 1 medium onion
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 2 cans (6-1/2 ounces each) minced clams, undrained
- 1 bottle (8 ounces) clam juice
- 1 cup plus 1 tablespoon water, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (12 ounces) evaporated milk
- 2 teaspoons cornstarch
- 2 bacon strips, cooked and crumbled
- Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.
- Gradually stir in milk; heat through. Combine cornstarch and remaining water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon. Yield: 7 servings.
Originally published as Golden Clam Chowder in Taste of Home December/January 2011, p56
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