Name: Clam Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 slices bacon, cut into 1/2" pieces -; 2 tbsp. unsalted butter -; 1 yellow onion, finely chopped -; 2 stalks celery, finely chopped -; 3 cloves garlic, grated -; 1/4 c. all-purpose flour -; 1 (8-oz.) bottle clam juice -; 1 c. (or more) half-and-half -; 1 c. vegetable broth -; 2 russet potatoes, peeled, finely chopped -; 3 sprigs thyme -; 1 bay leaf -; 2 (6.5-oz.) cans chopped clams -; Kosher salt -; Freshly ground black pepper -; 3 tbsp. finely chopped chives -; Oyster crackers, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Clam Chowder

1. 4 slices bacon, cut into 1/2" pieces -

2. 2 tbsp. unsalted butter -

3. 1 yellow onion, finely chopped -

4. 2 stalks celery, finely chopped -

5. 3 cloves garlic, grated -

6. 1/4 c. all-purpose flour -

7. 1 (8-oz.) bottle clam juice -

8. 1 c. (or more) half-and-half -

9. 1 c. vegetable broth -

10. 2 russet potatoes, peeled, finely chopped -

11. 3 sprigs thyme -

12. 1 bay leaf -

13. 2 (6.5-oz.) cans chopped clams -

14. Kosher salt -

15. Freshly ground black pepper -

16. 3 tbsp. finely chopped chives -

17. Oyster crackers, for serving -

How to cook deliciously - Clam Chowder

1. Stage

In a large pot over medium heat, cook bacon, stirring occasionally, until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in pot.

2. Stage

In same pot over medium heat, add butter and stir until melted. Cook onion and celery, stirring occasionally, until tender, about 5 minutes. Stir in garlic and flour and cook, stirring, until garlic is fragrant and flour turns pale golden, about 1 minute.

3. Stage

Add clam juice, half-and-half, and broth, whisking constantly until combined. Stir in potatoes, thyme, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.

4. Stage

Add clams and cook until heated through, about 2 minutes; season with salt and pepper. If chowder is too thick, gradually stir in more half-and-half until you reach your desired consistency. Discard thyme and bay leaf.

5. Stage

Divide soup among bowls. Top with bacon and chives. Serve with crackers alongside.