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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this from a Williams Sonoma Soup Cookbook and it's really tasty... I love Clam chowder and this is a good one... Ingredients:
3 slices bacon, chopped |
1 tablespoon unsalted butter |
2 stalks celery, chopped |
1/4 yellow onion, finely chopped |
1/2 teaspoon dried thyme |
1 bay leaf |
3 red potatoes, cubed |
2 (6 1/2 ounce) cans clams, chopped (save liquid) |
1 1/2 cups milk |
1 cup heavy cream |
salt and pepper |
Directions:
1. In a large saucepan over medium heat, cook the bacon until it starts to brown about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
2. Add butter to bacon drippings. When it melts, add celery, onion, thyme, and bay leaf and saute until the onion is translucent - about 2 minutes.
3. Add potatoes and stir well.
4. Add the reserved clam liquor and 2 cups water and bring to a boil Reduce the heat to low, cover, and simmer about 15 minutes.
5. Add the milk and cream and stir.
6. Add clam meat, heat through, and season with salt and pepper (I added the bacon here also.).
7. Remove bay leave - and serve - Yummy.
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