The easiest clam chowder….. its for sure not fat free. But a good clam chowder isn’t. HAHA. This is a great soup to serve with a sandwich for the perfect lunch on a cold fall or winter day.
1 small onion, diced
2 cups celery, diced
3 russet potatoes, peeled and diced
1 tsp. minced garlic
1 tsp. kosher salt, plus more to taste if needed
2 lay leaves
2- 8 oz. clam juice
2- 6.5 oz. minced clams w/ juice
1 quart Half n half (trust me)
1 tbsp. cornstarch plus 2 tbsp. water whisked together for thickening
In a large pot, saute the onion, celery and potatoes until tender. Add the salt and the bay leaves. Stir every few minutes and continue to saute. After 10 or so minutes, the onions will be tender.
Then add the clams with the juice, the clam juice and bring back to a simmer for 10 more minutes until potatoes are fork tender. Add the half n half, and cornstarch slurry, stirring. Bring back to a low simmer and cook for 5 more minutes, to bring all the flavors together and thickening the chowder slightly. Taste your chowder. Add more salt if needed.
Serve hot. Yum. xo
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