Clam Chowder – USA

Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them.

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup vegetable stock
• 2 (6.5-ounce) cans chopped clams, juices reserved
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

1. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
4. Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley, if desired.

Clam Chowder is super yummy!