Clam Chowder Recipe

With winter hitting us with its full force, it’s time to take some comfort in at home. Make this rich, thick soup for your family the next time the snow is blowing. The fragrant Bay Leaf and light Thyme pair nicely with clams in this yummy traditional soup.

Ingredients

• 1/2 cup

  chopped onion

• 3 tablespoons

  butter

• 3 cans

  minced clams with juice

• 2 to 3 medium

  potatoes, peeled and chopped

• 1

  Bay Leaf

• 1 teaspoon

  Ground Thyme

• 2 cups

  heavy whipping cream

• 1/2 cup

  milk

• 1 tablespoon

  flour

Directions

Melt the butter in a large soup pot. Add the chopped onion and sauté until translucent, about 5 minutes.

Open the canned clams, being careful not to spill any juice. Carefully drain the clam juice. Add the juice into the soup pot with the onions. Add the peeled, chopped potatoes. Add enough water (if needed) so the liquid covers the potatoes.

Add the whole bay leaf, and thyme. Stir to distribute.

Cover and simmer on medium-low heat for 15-20 minutes or until the potatoes are tender.

Add the heavy whipping cream to the pot. In a small bowl, combine the milk and flour with a fork. Be sure there are no lumps of flour. Add to the pot. Stir well and increase the heat to medium.

Cook until the broth thickens and is nice and bubbly. Remove the bay leaf. Add the canned clams and stir to warm them up (remember they are cooked already, you just want to warm them, over-cooking will make them rubbery).

Serve immediately.*

* This soup keeps up to 3 days in your fridge, and freezes well. To thaw, keep in the fridge overnight, warm in a low-heated covered saucepan.