Clam Chowder

<Picture to come!>

This one is my first attempt at a chowder (which is ridiculous given that we live in a fishing town). Its a mix of lots of recipes that I’ve read  and I’m sure I’ll update as I make this more often this summer but we had this version tonight and it was really… really…. good.

+++ servings 4 – 6 +++

ingredients:

  • 5 or 6 small Potatoes (we used a mix of sweet potatoes and purple potatoes)
  • 1 small Sweet Onion, minced
  • 1 Garlic Clove, minced
  • A couple Tablespoons of Butter
  • 1/4 C Flour
  • 2 Cups Chicken Stock (more if you need to thin it out)
  • 1 Cup Half & Half (more if you like that kind of thing)
  • Dash Lemon Thyme (because I don’t like regular Thyme)
  • 1 Bay Leaf
  • Salt & Pepper to taste
  • A bunch of Frozen Corn (however much you like)
  • Cooked Clams, chopped up small (no bellies). (We used about 20 leftover steamers)
  • Scallions on top

directions:

  1. In a pan that isn’t the one you’re going to cook the soup in, heat up water to boiling. Throw in the potatoes and cook for 5 minutes.  Drain and run water over them to cool them. Set aside
  2. In the mean time, saute the onion and garlic in the butter in the bottom of your soup pot.
  3. When they’re good and translucent, (about 5 min) add in the flour and stir around.
  4. Add in Broth, Half & Half,  the cooled Potatoes, Thyme, Bay Leaf,  Frozen Corn & Chopped Clams.
  5. Cook for 20 min or so or until it all comes together. Salt & Pepper to taste.
  6. Serve with some scallions on the top (unless you have children who will cry their faces off and never touch the soup because of those tiny evil beings floating in their dinner)
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