Clam Chowder

Serves: 2-4

What you need:

2 tbsp butter

1 onion, diced

1 stalk celery, diced

1 leek, rinsed and diced

1 garlic clove, minced

2 tbsp flour

1 quart milk

1 cup minced clams with juice

1 cup diced potatoes

1 tbsp salt

1/2 tsp pepper

1 tsp dried thyme

1 cup half and half

What to do:

1. In a soup pot, melt the butter over medium heat and sauté onion, celery, leeks,
and garlic for 3 minutes.

2. Add the flour and mix well.

3. Add milk and whisk vigorously.

4. Drain clams and add juice to the soup then slowly bring the soup to a boil,
stirring occasionally.

5. Reduce the heat to a simmer and add in the potatoes, salt, pepper, and thyme.

6. Simmer for 15-20 minutes, or until potatoes are tender.

7. Add the clams and simmer for an additional 5 minutes.

8. Add in the half and half and simmer for another 5 minutes before serving.

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