Every time I am in the mood for something light but rich, I go for chowders. They warm me up, make me full without feeling bloated, and give me the energy I need to deal with the day. I eat my chowder with a piece of crusty bread and a small plate of Caesar salad. There’s nothing better than a clam chowder to warm you up in these cold nights! Clam chowder is rich and creamy, the perfect meal to warm both your body and your soul.
It’s one of my favorite food to eat during winter. It just provides this certain type of comfort and warmth that remind you of those cold winter nights during your childhood.
Ingredients
bread round loaves of rye or sourdough.
1/4 c Wesson salad oil
1 tsp garlic minced
4 strips of Morningstar Farms bacon fried (and chopped)
1 c celery, diced
1 c carrots, diced
1 c onions, diced
1/2 tsp McCormick basil
1/2 tsp McCormick oregano
1 tsp McCormick thyme
1 tsp Morton salt and McCormick pepper to taste
1 can(s) College Inn chicken broth
3 can(s) Roland clam juice
1 c Borden half and half
3 large potatoes, peeled and diced
2 c clams, drained and chopped
roux: (1/4 pound Kerrygold butter and 1 cup Gold Medal flour)
cheese, shredded on top of soup when served
Instructions
In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for 10 minutes.
Slice off the top 1″-2″ of the bread. Cut around the inside of the bread to create a 1″ border around the sides. Hollow out the inside of the bread loaf creating bite-size pieces.
If desired, sprinkle bits of green onion on top.
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Quick Tip: You can use 8 oz bottles of clam juice and a 14 oz can of broth when making this chowder.