NEW ENGLAND CLAM CHOWDER
Elizabeth
ingredients
- 2 tsp olive oil
- 1 C diced onion
- 1/2 C diced celery
- 2 C (1/2 - inch) cubed, peeled baking potatoes (about 3/4 pound)
- 1 C water
- 1/2 tsp dried thyme
- 1/8 tsp black pepper
- 1 (8 oz.) bottle clam juice
- 1 bay leaf
- 1 C 2% reduced fat milk
- 1 T all purpose flour
- 1 (6 1/2 oz.) can minced clams, undrained
- chopped fresh parsely
directions
- 1
Heat olive oil in a large saucepan over medium heat. Add onion and celery and saute 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
- 2
Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls, garnish with chopped parsely, if desired.
Source: Liz
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