Angie's Clam Chowder
By: Angie Zafereo
Published: Thursday, December 23, 2010 - 5:19am

Ingredients




1 tablespoon olive oil
1 cup chopped red onion
1 cup chopped celery
1 tablespoon minced garlic
4 strips bacon (4 oz.), chopped
1/4 cup flour
3 cups low-fat (1%%) milk
1 1/2 pounds red thin-skinned potatoes, cut into 1- in. chunks
4 cans (6.5 oz. each) chopped clams, drained
2 bottles (8 oz. each) clam juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped tarragon
1/4 cup half-and-half

Preparation

1 Heat oil in a 5- to 6-qt. pot over medium heat. Cook onion, celery,  and garlic until softened, about 5 minutes. Transfer vegetables to a plate. 2 Cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 tbsp. drippings. 3 Add flour and cook, whisking constantly, until slightly browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper, and reserved vegetables. 4 Simmer until potatoes are tender when pierced, about 25 minutes. Add thyme and half-and-half. Sprinkle with bacon.

About


This is a simple version for clam chowder to make.  I like to add extra bacon to this recipe.  All you need is to serve with warm bread and you have a complete meal.