Now, I know your saying to yourself "Christy, it's not Friday yet.....why are you making clam chowder"? Or maybe your not.....anywho, last night was sooooooooo cold and I wanted something that could warm us all up, so I thought....CLAM CHOWDER. This recipe is so easy to make and it's definitely a winner with the kids, (usually anything with cream is). You need to start off by browning your bacon and I believe that most of it's flavor comes from all the browned bits. Make this one night and let me know how you and your family enjoys it!
Browned Bacon.....so good.
Celery, onions, bay leaves and Thyme....What time is it? Chowder Time!
Look at the velvety consistency of the soup....OMGoodness be prepared people!
Finished soup with a crusty hot piece of sourdough!
OH YEAH.....you need clams in the soup too.....Hence...Clam Chowder :0)
RECIPE
4 slices of bacon – cut into thin strips
2 TB unsalted butter
1 medium onion, finely chopped
3 celery stalks, chopped
3 TB all-purpose flour
2 Cups chicken stock
2 (10 oz) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 TB fresh thyme
2 large potatoes cut into ½-inch cubes
Salt & Pepper to taste
Heat pan to medium high heat and brown your bacon until done. Set bacon aside and in the same pan add your butter along with the onion and celery. Sauté until softened (about 6 minutes). Stir in the flour to distribute evenly. Add the stock, juice from the cans of clams (reserve clams), cream, bay leaves, thyme and potatoes and stir to combine. Bring to a simmer, stirring constantly then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Add clams and bacon and season to taste with salt & pepper. Cook until clams are just firm, another two minutes.
Mmmmmm, now that’s comfort.
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