I’m sitting here at my desk on this second day of Spring, watching it snow. Really? Snow? It’s Spring! My daffodils are in bloom and my tulips are budding! Weeds are even popping up in my gardens! But I have to admit, I do love snow and here in WNC when it snows this late in the season, it typically doesn’t stay long. So, I’m going to glance out my window from time to time and enjoy it while I share what I had for lunch. Clam Chowder topped with crumbled bacon and it was perfect for this beautiful day.
This recipe is super simple and makes enough for two, just two good servings along with some crusty french bread. It’s slightly thick, but not too thick, and has flavors from a shallot, celery stalk, thyme and a red potato. All of which I typically keep in the cupboard. Throw in some chicken stock and cream and you have a fabulous chowder!
Here’s how I make it.
Clam Chowder for two
In a medium size pot over medium low heat, saute’ the celery and onion in the oil until the onion is tender, about 3 minutes.
Add the dried thyme and cook 1 minute.
When adding dried herbs to any dish, take a few seconds and crush those herbs in the palm of your hand. That helps ‘wake up’ the flavors.
Add the can of minced clams along with the juice, chicken stock and diced potatoes. Bring to a boil over medium heat, then reduce the heat to a light boil. Cover and cook for 10 minutes until the potatoes are tender.
Let’s talk a minute about potatoes. I prefer to use a red, yellow or yukon style potato. They are firmer, waxier and hold together better during cooking than a russet potato. However, if you’re looking for a naturally thicker chowder, you can use a peeled and diced russet potato. They will tend to melt into soups, stews and chowder, hence act as a thickening agent.
Pour in the half n half cream and butter. Bring back to a low boil and stir in the cornstarch mixture. Reduce heat to a simmer and cook for 10 more minutes.
Serve, topped with crumbled bacon.
Looking for some other wintery comfort dishes? Check these out!
I love me a grilled cheese and Tomato Basil Bisque!
How about that Italian Grilled Cheese to go with the Tomato Basil Bisque?
Not exactly a soup or stew, but definitely a wintery warm meal! Shrimp and Grits!
Here’s the printer friendly recipe.
This recipe is super simple and makes enough for two, just two good servings along with some crusty french bread. It's slightly thick, but not too thick, and has flavors from a shallot, celery stalk, thyme and a red potato. All of which I typically keep in the cupboard. Top it with some crumbled bacon and you have a bowl perfect for a snowy day!
Ingredients
- 1 shallot, chopped (about 1/4 cup)
- 1/3 cup celery, finely chopped
- 1 - 6 1/2 ounce can minced clams, with liquid
- 1 cup chicken stock
- 1 medium red skinned potato, diced into 1/2 inch cubes (about 1 cup)
- 1/4 teaspoon dried thyme
- 1/2 cup half n half cream
- 1 Tablespoon butter
- 1 Tablespoon cornstarch mixed with 2 Tablespoons water for thickening
- salt and pepper to taste
- 2 slices hickory smoked bacon, cooked crisp
Instructions
- In a medium size pot over medium low heat, saute' the celery and onion in the oil until the onion is tender, about 3 minutes.
- Add the dried thyme and cook 1 minute.
- Add the can of minced clams along with the juice, chicken stock and diced potatoes. Bring to a boil over medium heat, then reduce the heat to a light boil. Cover and cook for 10 minutes until the potatoes are tender.
- Pour in the half n half cream and butter. Bring back to a low boil and stir in the cornstarch mixture. Reduce heat to a simmer and cook for 10 more minutes.
- Serve, topped with crumbled bacon.
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