Since we are trying to cut down on the amount of bread we eat, we have been making soup to take to work for lunch. I didn’t think that I would like clam chowder because seafood is not my favorite thing, but it was really good! It didn’t taste fishy at all. It would have been a lot better if I could have eaten it from a nice sourdough bread bowl, but oh well. 🙂
I looked at a bunch of different recipes and couldn’t find one where all the ingredients appealed to me, so I kind of took things from a bunch of different recipes and made one to suit myself.
- 2 Tbsp butter
- 1 medium onion, finely diced
- 2 celery stalks, diced (reserve leaves)
- 2 carrots, shredded
- 3 Tbsp flour
- 2 cups chicken or vegetable stock
- 2 (10 oz) cans chopped clams in juice (reserve juice)
- 1 cup heavy cream
- 2 bay leaves
- 1 lb potatoes, diced into small cubes
- 2 Tbsp red wine vinegar
- salt and pepper to taste
- Saute the onions, celery and carrots in the 2 Tbsp of butter until softened, stirring often.
- Stir in the flour to coat evenly.
- Add the chicken (or vegetable) stock, cream, clam juice from the canned clams (put the clams aside to add just before serving), bay leaves and the potatoes. Stir to combine and bring to a simmer. When up to a simmer, reduce heat to medium low and stir frequently until the potatoes are cooked (about 20 minutes). Soup will thicken as you cook.
- When potatoes soft, add the clams, celery leaves, red wine vinegar and salt and pepper to taste. Cook just until clams heated through and serve.