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Ingredients
- 2 celery ribs
- 2 med. carrots
- 1 med. onion
- 2 tsp olive oil
- 2 cloves garlic
- 4 med. potatoes, peeled and diced
- 2 cans clams, undrained
- 1 cup plus 1 tbsp water, divided
- 1 tsp dried thyme or parsley( I use parsley)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can (12oz) evaporated milk or 2% milk ( I use 2 %milk)
- 2 tsp cornstarch
- 2 bacon strips, cooked and crumbled
Preparation
Step 1
Finely chop the celery,carrots and onion. In a Dutch oven, sauté vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes,clams,1 cup water, thyme or parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.
Gradually stir in milk; heat through. Combine cornstarch and remaining water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
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