Clam chowder is definitely a fan favorite, especially for colder days and snowy weather. Try our clam chowder recipe that will keep you warm all soup season long!
| 2 tbsp unsalted butter | |
| 2 tbsp flour | |
| 1 large white onion, chopped fine | |
| 2-3 stalks of celery, chopped | |
| 2 medium russet potatoes, peeled and cubed small | |
| 3 cups milk | |
| 1 cup vegetable broth | |
| 2 10 oz cans clams, drained, juice reserved | |
| 1 bay leaf | |
| 1 tsp thyme | |
| 2 tbsp fresh chopped parsley | |
| kosher salt and fresh pepper | |
| oyster crackers, optional for serving | |
| 1 tsp Old Bay (if desired) |
Enjoy this clam chowder recipe for lunch or dinner to keep your family healthy and warm!
| 1. | In a large pot, melt butter. Next, add celery and onions, and heat on low heat until onions are translucent, about 7 minutes. |
| 2. | Add flour and stir for 2 minutes. |
| 3. | Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme, Old Bay if using and salt & pepper to taste |
| 4. | Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes. |
| 5. | Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot. You can also use an immersion blender if you have one. |
| 6. | Add clams and cook for another 5 minutes. |
| 7. | Serve and garnish with fresh parsley. |
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply