Clam Chowder (Rachel Ray)

Clam Chowder (Rachel Ray)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tblsp butter

  • 2

    slices thick cut bacon, chopped

  • 1

    med onion, chopped

  • 2

    ribs celery with greens, chopped

  • fresh thyme

  • S and P

  • 2

    tsp hot sauce

  • 2

    Tblsp flour

  • 1

    pt half and half

  • 2

    c. chicken stock

  • 1

    c. hashbrown-style raw shredded potatoes

  • 2

    cans whole baby clams and their juice

Directions

Melt butter in med sauce pan and add the bacon, celery and thyme. Season with s and p and hot sauce and cook five minutes. Add the flour and cook a minute more. Add the half-and-half and stock and bring to a bubble, then stir in the potatoes and clams. Bring back to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are cooked and soup has thickened to coat the back of a spoon.


Nutrition

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