Chunky Clam Stew
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Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 5 cups clam juice (bottled)
- 2 Tbsps butter
- 1 medium onion (diced)
- 2 stalks Celery (diced)
- 2 Tbsps fresh thyme (chopped)
- 1 Tbsp fresh rosemary (stems removed and chopped)
- 0.333 cup chopped, cooked Bacon
- 1 cup flour
- 1 ½ cups chopped, cooked little neck clam
- 4 medium potatoes (peeled cooked and cut in bite sized chunks)
- 1 cup half and half cream
- 1 tsp salt
- freshly ground Black pepper
Preparation steps
1.
Heat the clam juice in a soup pot on medium heat.
2.
In a skillet, melt the butter and saute the diced onions with the thyme, until onions are translucent. Add the bacon and flour and stir. Cook for 5 minutes.
3.
Increase the heat for clam juice to medium-high. Whisk in the onion mixture and stir constantly, breaking up any lumps that form. Add clams and stir. Add potatoes, half and half, salt and pepper to taste.
4.
Decrease heat to medium-low, and allow chowder to simmer for about 20 minutes, stirring frequently to avoid burning or sticking.
