Thursday, September 18, 2014
Inquirer Daily News

Johanna Dunn's Clam Chowder

Adapted from taste of home.com; inspired by Mr. Penumbra's 24-Hour Bookstore

5 serving(s)

4 center-cut bacon strips

2 celery ribs, chopped
 
1 large onion, chopped
 
1 garlic clove, minced
 
3 small potatoes, peeled and cubed
 
1 cup water
 
1 bottle (8 ounces) clam juice
 
1 cup chicken broth
 
1/4 teaspoon white pepper
 
1/4 teaspoon dried thyme
 
1 teaspoon dried chili flakes
 
1/3 cup all-purpose flour
 
1 cup half-and-half
 
1 cup whole milk
 
2 cans (6 1/2 ounces each) chopped clams, undrained

 


1. In a Dutch oven, cook bacon over medium heat until crisp. Set strips aside on paper towels to drain. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, chicken broth, pepper, thyme and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 to 20 minutes or until potatoes are tender.
 
2. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
 
3. Stir in clams and milk; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.
Tagged as: | Main dish; Soup

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