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Homemade Clam Chowder - Rachael Ray

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“Forget that canned stuff! This is so easy and you will want to make it again and again. This is from Rachael Ray, and I think it is one of her best! You can lower the fat content by nixing the bacon and using veggie oil. You can also use less half and half, and more broth or milk. (I prefer it with less half and half than called for) Perfect on a cold day! Enjoy!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
  2. Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
  3. Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.

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