Favorite Clam Chowder
This clam chowder is simple to make and absolutely delicious. Substitute corn for clams and you have corn chowder, and/or add bacon crumbles for extra flavor and texture! I like to serve this with garlic toasted croutons, recipe below. Make this soup as your summer season opener, and you’ll have a tradition that really sticks to your ribs.
For garlic croutons, simply cut up a loaf of bread into one-inch bits and spread onto a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Bake in a 375 degree oven for approx. 15-20 minutes or until they are golden brown and crunchy. Sprinkle on top of your steaming hot soup and ENJOY!
Ingredients
Instructions
Dice, mince and chop your vegetables (potatoes, celery, onions and parsley). Melt a stick of butter (8 Tbs) over medium heat in the bottom of your large, heavy-bottomed pot and add the celery and onions. Stir and allow them to soften and become fragrant.
Once the onions and celery are tender, stir in the 1/2 cup of flour, coat the onions and celery and stir, stir, stir, for about three minutes, until the flour is cooked. Then add clam stock and chicken stock and stir for about another minute.
Add bay leaves and diced potatoes and cook on medium heat until potatoes are tender enough to cut with the side of a fork.
Add clams and light cream and cook for about another 5 minutes, bringing your soup to a boil and then reducing the heat to simmer. Stir frequently, and add salt and pepper to taste.
Add parsley last, and pick out the bay leaves as you find them. Serve with garlic toasted croutons or bacon crumbles and enjoy!
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