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Browny's clam chowder revisited
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Entrees - Maindishes
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None
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| Servings |
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6-8
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| Preptime |
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1 hour
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Ingredients |
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1 T olive oil
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1 c. chopped onion
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1/2 cup each chopped celery and carrot
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1 t minced garlic
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4 strips of bacon
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1/4 cup flour
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3 cups low-fat milk
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1 1/2 lbs. red potatoes cut into 1-inch chunks
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4 cans (6.5 oz) chopped clams
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2 bottles (8 oz) clam juice
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1 t kosher salt
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1/4 t pepper
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1/2 to 1 t chopped fresh thyme
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1/4 c half and half
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Instructions |
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Heat oil in a 5-6 qt pot over medium heat. Cook onion, celery,
carrot and garlic until softened, about 5 mins. Transfer vegs to a
platter.
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Cook bacon in pan, stirring, until crisp. Transfer bacon to paper
towels to drain; discard all but 1 T drippings.
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Add flour and cook, whisking constantly, until slightly browned,
about 1 minutes. Slowly add milk, whisking constantly and letting
mixture bubble between additions. Add potatoes, clams, juice,
salt, pepper, and reserved vegetables.
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Simmer until potatoes are tender when pierced, about 25 mins.
Add thyme and half and half. Sprinkle with bacon.
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Originally Submitted
1/10/2010
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You can add this Browny's clam chowder revisited recipe to your own private DesktopCookbook.
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