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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My daughter just loves New England clam chowder. I tried to duplicate one that she just loves at a small beach side restaurant in Cape May, NJ. She gives her thumbs up on this creamy and hearty soup even though this has healthier options in it. Ingredients:
2 tblspns. olive oil |
1/2 large vidalia or spanish onion diced |
3 celery stalks diced |
2 carrots diced |
1 lg yukon gold potato small cubed |
3 (6.5 oz) can of chopped clams (reserve the juice) |
2 (8 oz) bottles of clam juice |
1/2 tsp. dried thyme leaves |
salt and pepper to taste |
2 c. fat free half and half |
2-3 tblspns. of cornstarch |
1/4 cold water |
Directions:
1. Sautee' onion, carrot, celery and potatoes in the olive oil for about 10 minutes.
2. Add salt and pepper to taste and add the dried thyme
3. Add bottled clam juice and the reserved liquid from the drained clams.
4. Bring to a boil and reduce heat , simmer for about another 10 minute or until potatoes are tender.
5. Add clams and half and half.
6. Bring up to a slow simmer (do not boil)
7. Mix cornstarch and cold water to make a slurry
8. Add slowly to simmering soup to thicken.
9. May need to add more cornstarch slurry if you like a super thick chowder.
10. Serve and Enjoy!
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