Clam Chowder

April 30, 2021

Ingredients:

1 cup leeks, thinly sliced, then chopped in half (about 1 large leek)

2 Tbsp. butter

2 Tbsp. flour

3 cups chicken stock

2 ½ cups baking potato, diced (about 1 large or 2 medium potatoes)

¼ tsp. Stuart’s Spices Thyme, cut leaf

¼ tsp. Stuart’s Spices Allspice, ground

1 Stuart’s Spices Bay Leaf

3 cans minced clams

2 cups whole milk or half and half, or a combination of the 2

 Directions:

  1. Saute leeks in butter until soft, about 5 minutes. Add flour to create a roux, and stir about 3 more minutes. 
  2. Slowly add chicken stock, stirring to blend. Add potatoes, bay leaf, thyme, allspice. Bring to a boil, cover and simmer about 10 minutes.
  3. Add 3 cans of clams, but only liquid from 2 of the cans. Bring back to boil and gently simmer about 5 minutes.
  4. Add cream or milk and heat through. 
  5. Adjust seasonings, adding salt or pepper as desired
Optional: a pinch of ground clove; thicken more as desired


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