CLAM CHOWDER
Try this healthy and simple version of an all-time favorite!
[cooked-sharing]
Warm a large pot over medium heat. Add the olive oil and butter. When the butter is melted, add the onion and sauté 5 minutes, or until translucent.
Stir in the salt, pepper, and thyme and mix about 30 seconds, until fragrant.
Add the flour and continually whisk until lightly browned.
Gradually whisk in the broth, 1/2 cup at a time. Be sure to whisk continually to avoid lumps. Then add the juices from the canned clams.
Add the celery, potatoes and bay leaves and let the mixture come to a gentle boil. Simmer until the potatoes are tender, about 15 minutes.
Remove the bay leaves and discard.
If the mixture is too thick, add more broth, 1/4 cup at a time, until your desired consistency is reached.
Add the clams and season with salt and pepper, to taste. Cook about 2 minutes, until clams are firm.
Ingredients
Directions
Warm a large pot over medium heat. Add the olive oil and butter. When the butter is melted, add the onion and sauté 5 minutes, or until translucent.
Stir in the salt, pepper, and thyme and mix about 30 seconds, until fragrant.
Add the flour and continually whisk until lightly browned.
Gradually whisk in the broth, 1/2 cup at a time. Be sure to whisk continually to avoid lumps. Then add the juices from the canned clams.
Add the celery, potatoes and bay leaves and let the mixture come to a gentle boil. Simmer until the potatoes are tender, about 15 minutes.
Remove the bay leaves and discard.
If the mixture is too thick, add more broth, 1/4 cup at a time, until your desired consistency is reached.
Add the clams and season with salt and pepper, to taste. Cook about 2 minutes, until clams are firm.
