Clam Chowder
It's in the 40's with nightly lows in the 20's and finally feels like winter (well, at least for a few days). You know what that means... soup weather! I've been thinking about clam chowder for awhile now. After a day of cleaning the house between baby hiccups and Braxton Hicks contractions, a hot bowl of clam chowder sounds like the perfect way to end the day.
Total Time: a leisurely 45 minutes including prep
Ingredients:
two 6.5oz cans chopped clams
1 can unsalted canned sweet corn
3 medium russet potatoes, peeled and chopped
1 large onion, chopped
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme
1/4 teaspoon black pepper
1 teaspoon sea salt
3 cups soy milk (use whatever you have)
3 tablespoons unbleached all-purpose flour
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| Fresh thyme from the garden! |
Ingredients:
two 6.5oz cans chopped clams
1 can unsalted canned sweet corn
3 medium russet potatoes, peeled and chopped
1 large onion, chopped
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme
1/4 teaspoon black pepper
1 teaspoon sea salt
3 cups soy milk (use whatever you have)
3 tablespoons unbleached all-purpose flour
- Drain canned clams, reserving juice. If juice doesn't equal 1 cup, add water.
- Add clam juice, potatoes, onion, Worcestershire sauce, thyme, salt, and pepper into large saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. Mash potatoes slightly against the side of the pan.
- Stir together milk and flour; add to potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams and corn. Return to boiling; reduce heat. Cook for a few minutes or until heated through. Serve hot as is or with sourdough!
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