Hearty Clam Chowder
From slj6lori 15 years ago
- 30 minutes to make
- Serves 6
My daughter just loves New England clam chowder. I tried to duplicate one that she just loves at a small beach side restaurant in Cape May, NJ. She gives her thumbs up on this creamy and hearty soup even though this has healthier options in it.
Ingredients
- 2 tblspns. olive oil shopping list
- 1/2 large vidalia or spanish onion diced shopping list
- 3 celery stalks diced shopping list
- 2 carrots diced shopping list
- 1 lg yukon gold potato small cubed shopping list
- 3 (6.5 oz) can of chopped clams (reserve the juice) shopping list
- 2 (8 oz) bottles of clam juice shopping list
- 1/2 tsp. dried thyme leaves shopping list
- salt and pepper to taste shopping list
- 2 c. fat free half and half shopping list
- 2-3 tblspns. of cornstarch shopping list
- 1/4 cold water shopping list
How to make it
- Sautee' onion, carrot, celery and potatoes in the olive oil for about 10 minutes.
- Add salt and pepper to taste and add the dried thyme
- Add bottled clam juice and the reserved liquid from the drained clams.
- Bring to a boil and reduce heat , simmer for about another 10 minute or until potatoes are tender.
- Add clams and half and half.
- Bring up to a slow simmer (do not boil)
- Mix cornstarch and cold water to make a slurry
- Add slowly to simmering soup to thicken.
- May need to add more cornstarch slurry if you like a super thick chowder.
- Serve and Enjoy!
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