Golden Clam Chowder
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 7 servings.
This is comfort food at its best! Yes, you can have a warm bowl of homemade clam chowder for dinner tonight or any night. The soup is seasoned expertly and thyme adds a great dimension of flavor. —Amanda Bowyer, Caldwell, Idaho
Ingredients
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2 celery ribs
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2 medium carrots
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1 medium onion
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2 teaspoons olive oil
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4 garlic cloves, minced
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4 medium potatoes, peeled and diced
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2 cans (6-1/2 ounces each) minced clams, undrained
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1 bottle (8 ounces) clam juice
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1 cup plus 1 tablespoon water, divided
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1 teaspoon minced fresh thyme
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 can (12 ounces) evaporated milk
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2 teaspoons cornstarch
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2 bacon strips, cooked and crumbled
Directions
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1.
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.
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2.
Gradually stir in milk; heat through. Combine cornstarch and remaining 1 tablespoon water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Top with bacon and if desired, additional fresh thyme.
Nutrition Facts
1 cup: 195 calories, 5g fat (3g saturated fat), 27mg cholesterol, 574mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 10g protein. Diabetic exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat.
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