CLAM CHOWDER
Try this healthy and simple version of an all-time favorite!
[cooked-sharing]
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
1Warm 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.
2Stir in the salt, pepper, and thyme and mix about 30 seconds, until fragrant.
3Add the flour and continually whisk until lightly browned.
4Gradually 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.
5Add the celery, potatoes and bay leaves and let the mixture come to a gentle boil. Simmer until the potatoes are tender, about 15 minutes.
6Remove the bay leaves and discard.
7If the mixture is too thick, add more broth, 1/4 cup at a time, until your desired consistency is reached.
8Add the clams and season with salt and pepper, to taste. Cook about 2 minutes, until clams are firm.
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
1Warm 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.
2Stir in the salt, pepper, and thyme and mix about 30 seconds, until fragrant.
3Add the flour and continually whisk until lightly browned.
4Gradually 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.
5Add the celery, potatoes and bay leaves and let the mixture come to a gentle boil. Simmer until the potatoes are tender, about 15 minutes.
6Remove the bay leaves and discard.
7If the mixture is too thick, add more broth, 1/4 cup at a time, until your desired consistency is reached.
8Add the clams and season with salt and pepper, to taste. Cook about 2 minutes, until clams are firm.
