Peace family, with the cold weather upon us, I’ve been craving some good, thick clam chowder. I had some odds and ends in my kitchen, but not enough to make a huge pot, and this is a really easy recipe that I came up with. I hope you enjoy it!
1/2 large, yellow onion, chopped
2 small stalks celery, diced
2 small potatoes, baked in the microwave, then peeled and cut into small chunks
2 tablespoons of butter
1 tablespoon of flour
1 can (6.5 oz) of clams, drained and rinsed.
About four cups of milk
About 1/4 cup of frozen corn
two sprigs of fresh thyme
salt and pepper to taste
First, go ahead and chop the onions and celery so that they are ready. Meanwhile, wash and poke two small (or one large) potatoes with a fork and cook for several minutes in the microwave. When they are ready, peel and cut them into small chunks.
Next, heat the butter over medium heat in a 4-6 qt. saucepan until it gets foamy. Add the flour, and stirring constantly, cook for about two minutes, until the roux is slightly toasted.
Immediately, add the chopped celery and onion. Stir and cook for several minutes more, until the vegetables are translucent. At this point, add the chopped potatoes and clams.
Stir together, and add the milk, enough to cover everything and have a little extra liquid in the pot. Toss in the thyme leaves and frozen corn, shake over salt and pepper to taste, and cook for 5 – 10 minutes, until the chowder is a as thick as you like, letting the milk steam and foam, but not boil, and stirring frequently.
Serve with bread, crackers, or bacon crumbles, as desired.