Clam Chowder (friday’s) Recipe
Dive into our rich and creamy Clam Chowder, a Friday favorite that combines tender clams with hearty potatoes and fragrant herbs. Each spoonful is a warm embrace of flavor, enhanced by a touch of smoky bacon and a hint of fresh thyme. Perfectly paired with a slice of crusty bread, this comforting bowl is a delightful way to start your weekend!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Vegetables
In a large pot, melt the butter over medium heat. Add the chopped onion, diced celery, and minced garlic. Sauté until the vegetables are soft and translucent, about 5 minutes.
- 2
Thicken Base
Sprinkle the flour over the sautéed vegetables. Stir well to combine and cook for another 2 minutes to eliminate the raw flour taste.
- 3
Add Liquids
Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the diced potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
- 4
Cook Potatoes
Let the chowder simmer for about 15 minutes, or until the potatoes are tender.
- 5
Add Clams and Cream
Stir in the chopped clams and heavy cream. Cook for an additional 5 minutes, ensuring the chowder is heated through but not boiling.
- 6
Finish and Serve
Remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.