Quick Clam Chowder

Recipe by Debbie R.
READY IN: 5hrs 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
  • Heat oil over medium and cook onion until it has softened, about 5 minutes.
  • Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
  • Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
  • Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.
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