CLAM CHOWDER

Try this healthy and simple version of an all-time favorite!

Yields1 Serving
 2 Tablespoons olive oil
 2 Tablespoons butter
 1 white onion, diced
 1/2 teaspoon salt
 Freshly ground black pepper, to taste
 1/2 teaspoon thyme
 1/3 cup flour
 2 1/2 cups of chicken broth or water
 2 bay leaves (optional)
 2 stalks celery, cut into 1/4" pieces
 2 russet potatoes, peeled and cut into 1/2" cubes
 2 (10 ounce) cans chopped clams, juices reserved
1

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.

2

Stir in the salt, pepper, and thyme and mix about 30 seconds, until fragrant.

3

Add the flour and continually whisk until lightly browned.

4

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.

5

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.

6

Remove the bay leaves and discard.

7

If the mixture is too thick, add more broth, 1/4 cup at a time, until your desired consistency is reached.

8

Add the clams and season with salt and pepper, to taste. Cook about 2 minutes, until clams are firm.

CategoryCooking Method, ,

Ingredients

 2 Tablespoons olive oil
 2 Tablespoons butter
 1 white onion, diced
 1/2 teaspoon salt
 Freshly ground black pepper, to taste
 1/2 teaspoon thyme
 1/3 cup flour
 2 1/2 cups of chicken broth or water
 2 bay leaves (optional)
 2 stalks celery, cut into 1/4" pieces
 2 russet potatoes, peeled and cut into 1/2" cubes
 2 (10 ounce) cans chopped clams, juices reserved

Directions

1

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.

2

Stir in the salt, pepper, and thyme and mix about 30 seconds, until fragrant.

3

Add the flour and continually whisk until lightly browned.

4

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.

5

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.

6

Remove the bay leaves and discard.

7

If the mixture is too thick, add more broth, 1/4 cup at a time, until your desired consistency is reached.

8

Add the clams and season with salt and pepper, to taste. Cook about 2 minutes, until clams are firm.

CLAM CHOWDER