Not so “sketchy”, clam chowder
And are very own sketchy chef wants to tackle not one but two soups she hits home with this belly warming white clam chowder.
Clam Chowder
yield
: 6 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
INGREDIENTS
:
4 slices bacon, diced ( I used center cut bacon ) bacon pieces or bits would be fine as well .
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup milk
1 cup vegetable stock
2 (6.5-ounce) cans chopped clams, juices reserved
2 large russet potatoes, peeled and diced
1 cup half and half**
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Heat a large stockpot or Dutch oven over medium high heat.
Add bacon and cook until brown and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
Melt butter in the stockpot.
Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, vegetable stock, clam juice, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste.
If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
NOTES: Non dairy Milk also works in this recipe. I used Almond milk.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*Cooking time may need to be adjusted depending on the thickness of the potatoes.
