Clam Chowder

Clam Chowder

This is without a doubt my favourite Redux! I loved looking through my books for inspiration. I chose the 2012 Taste of Home Annual recipes on p.42, they have a recipe for Clam Chowder that was submitted by Amanda in Idaho. I love how quickly this comes together, especially at this time of year but I also love the feeling of a hot chowder on a cold winter night.

Serves 6

2 142g Cans of Whole Baby Clams

1 Bottle of clam juice (8 oz/ 235 ml)

2 Slices of bacon

1 Stalk of celery, diced

I medium onion, diced

5-6 Sprigs fresh thyme, left whole

2 Cloves garlic, crushed

¼ Cup white wine

1 Large (or 2 medium) red skinned potatoes, washed and cubed (skin on)

1 Bay leaf

2 Cups milk (1% or 2%)

¼ Cup whole wheat flour

2 tbsp half and half (10%) cream

Salt

Pepper

Strain the canned clams; set the clams aside and then combine the juice from the canned clams with the bottle of clam juice; set aside.

Using a large soup pot or Dutch oven, sauté the bacon until it’s crispy and set aside on paper towel lined plate.

Pour out the bacon fat but don’t wipe the pot clean. Return the pot to medium high heat and when it’s hot add the celery, onion and thyme; season with salt and pepper.

Once the onion are soft and translucent, about 5-7 minutes, add the garlic and sauté for 30 seconds, careful not to let it burn.

Add the white wine to the pot and let the alcohol cook out, about a minute.

Add the clam juice mixture to the pot and the potatoes, clams and bay leaf.

Bring the pot to a boil and then drop the heat to low and cover the pot with a lid, let the pot simmer for 15 to 20 minutes, until the potatoes are fork tender.

In a separate bowl combine the flour and milk until smooth and add it to the soup; cook the mixture for 5 minutes and then stir in the cream.

Discard thyme stems and bay leaf.

Taste the soup and adjust the seasoning.

Crumble the bacon on top of the bowls when serving, optional of course!