Clam Chowder
A rich, creamy soup with clams, potatoes, and onions.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy and the fat has rendered out, about 6-8 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the fat in the pot.
- 2
Add the chopped onion to the bacon fat and sauté for 4-5 minutes until translucent and aromatic. Stir in the flour and thyme, cooking for 1 minute to create a roux.
- 3
Slowly pour in the reserved clam juice (from the cans) while constantly whisking to prevent lumps. Add the diced potatoes and bring the mixture to a gentle boil.
- 4
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are fork-tender.
- 5
Stir in the chopped clams and the heavy cream. Gently heat the chowder for 5 minutes until steaming hot, but do not let it reach a hard boil, as the clams will become tough and the cream may curdle.
- 6
Season to taste with salt and black pepper. Serve hot in bowls, garnished with the crispy bacon bits and a side of oyster crackers.
Plan it in Listahan
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