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.
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
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.