 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
|
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. â Amanda Bowyer, Caldwell, Idaho Ingredients:
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 |
Directions:
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.
2. 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.
|
|