Thursday, February 11, 2010

Clam Chowder

(Yes, that's a lot of oyster crackers - just the way I like it!)

This is my favorite clam chowder! The onion & celery base gives it a great depth of flavor, and it doesn't take too long to make. Top it with a bunch of oyster crackers - enough to have at least one in every bite. Next time I make it, I'll try it with half & half instead of cream, for a lighter version.

Clam Chowder

2 Tbsp butter
1/2 an onion, finely diced
2 celery stalks, finely diced
3 Tbsp flour
2 cups chicken stock
3 6.5 oz cans of clams, drained (reserve juice)
1 cup cream
2 bay leaves
1 lb potatoes, peeled and cut into 1/2 inch cubes
salt & pepper
thyme (about 1 tsp)

-Heat the butter in a stockpot over medium-high heat. Saute the onion and celery until soft, then stir in the flour.
-Add the stock, juice from clams, cream, bay leaves, thyme, potatoes, and salt & pepper. Bring to a simmer, stirring constantly.
-Reduce heat to medium-low and cook 20 minutes, stirring often, until potatoes are tender.
-Stir in the clams, taste & season, and cook 2 more minutes before serving.


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