Easy and delicious homemade clam chowder. Probably not the healthiest soup ever made, but when you are craving a creamy bowl of soup, this one is pretty straightforward, can be ready quickly and I love the leftovers!
Diced Pancetta 2 celery ribs, diced 1 onion, chopped 1 clove garlic, minced 3 small potatoes peeled and cubed 1 c. chicken stock 1 bottle (8 oz) clam juice 1/4 t. pepper 1/4 t. thyme 1/3 c. flour 2 c. half and half 2 cans undrained chopped clams
Cook pancetta over medium heat until crisp. Remove to paper towels to drain. Saute celery and onion in drippings until tender. Add garlic; cook a minute longer. Stir in potatoes, chicken stock, clam juice, pepper and thyme. Bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (15-20 minutes) In a small bowl combine flour and 1 c. half and half until smooth. Gradually stir into soup, bring to a boil, cook and stir until thickened. 1-2 minutes Stir in clams, pancetta and remaining half and half. Heat through and serve.
Chris and Susan Muma
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