This easy New England clam chowder is flavorful, not too heavy, and a family favorite! Deliciously creamy whether made dairy-free or with dairy. Also perfect for entertaining served with a loaf of good bread.
Recipe adapted from @damn_delicious Easy Clam Chowder. Check DD’s site for their original recipe with heavy cream and all the rave reviews. **To make this dairy-free, we usually use @notcous nondairy milk and @earthbalance nondairy butter.**
• 4 slices bacon
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 onion, diced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon oregano
• 2 bay leaves
• 4 Tablespoons flour
• 2 cups good broth or stock
• 2 cups whole milk
• 2 potatoes, peeled and diced
• 2 (6.5oz) cans chopped clams. 3 cans if you like more clams like we do!
• Optional corn
• Salt or dash of fish sauce to taste
Serves 4
Our favorite broth is Imagine chicken broth. In the summer we also love adding fresh corn shaved off boiled cobs.
1. Heat a large pot or dutch oven over medium high heat. Cook bacon until crisp. Transfer to a paper towel-lined plate then chop into small pieces, leaving 1 Tbs of bacon fat in the pot.
2. Melt butter in the pot. Add garlic and onion, and cook until onions are translucent. Stir in thyme, oregano, and half of the chopped bacon.
3. Whisk in flour to make a roux (paste-like consistency)
4. Gradually stir in milk, broth, juice from each can of clams, bay leaves, and cook 1-2 minutes.
5. Stir in potatoes and simmer on low until potatoes are tender, about 12-15 minutes. You can adjust the broth to milk ratio here to your liking.
6. Stir in corn and clams until heated through.
7. Season with salt (or fish sauce) and pepper to taste. Spoon into bowls and garnish with remaining bacon pieces and optional chopped chives.
No comments:
Post a Comment