Chowda Weather

*Whenever I make something like this I think of my maternal Grandfather; a Yankee who knew his way around the kitchen!

Recipe for Clam Chowder

2 teaspoons olive oil

1 cup diced onion

1/2 cup diced celery

2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)

1 cup water

1/2 teaspoon dried thyme

1/8 teaspoon black pepper

1 (8-ounce) bottle clam juice

1 bay leaf

1 cup 2% reduced-fat milk

1 tablespoon all-purpose flour

1 (6 1/2-ounce) can minced clams, undrained

Chopped fresh parsley (optional)

 

Preparation

Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.

Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.

 

*Cooking Light

Done