Golden Clam Chowder Recipe

Comfort food at its best! Yes, you can have a warm, homemade bowl of Clam Chowder for dinner tonight. This soup is seasoned expertly and the thyme adds a great dimension of flavor.

Ingredients

2 celery ribs

2 medium carrots

1 medium onion

2 teaspoons olive oil

4 garlic cloves, minced

4 medium potatoes, peeled and diced

2 cans (6-1/2 ounces each) minced clams, undrained

1 bottle (8 ounces) clam juice

1 cup plus 1 tablespoon water, divided

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (12 ounces) evaporated milk

2 teaspoons cornstarch

2 bacon strips, cooked and crumbled

Directions

Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, 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. Yield: 7 servings.