Creamy homemade clam chowder loaded with potatoes and clams served in warm sourdough bread bowls, Enjoy!
Course: Soup
Cuisine: American
Servings: 6
Ingredients
3(6 1/2 oz.) cans minced clamswith liquid
1c. finely diced celery
1c. finely diced onions
3c. peel & cubed potatoes
4c. half and halfwarmed
1/2 c.butter
1/2c.all-purpose flour
1 1/2tsp.salt
1/2tsp.black pepper
1/2tsp.ground thyme
Individual size sourdough breadhollowed out for serving
Instructions
Place a strainer over a large pot. Drain the liquid from clams into the pot; set the clams aside. Add the celery, onions, and potatoes to the pot, and add just enough water to cover the vegetables. Cover the pot with a lid, and cook over medium heat until the potatoes are tender about 12 minutes.
Meanwhile, in a saucepan over medium-low heat warm the half-and-half, stirring occasionally; do not boil.
In a separate saucepan, melt the butter over medium heat. Whisk in flour until smooth about 1 minute. Slowly whisk in half-and-half, stirring constantly, until thick and smooth, about 5 minutes.
Carefully, pour the cream sauce into the vegetable pot, along with the clams, stir to combine. Season with salt, pepper, and thyme.
Using a serrated knife, cut the top off of the sourdough bread. Hollow out to make a bowl, leaving a 1-inch wall and bottom. Reserve the bread pieces for dipping. Ladle chowder into bowls and serve with bread pieces.