BEST CLAM CHOWDER RECIPE #vegetarian #easy #dinner #cauliflower #recipes

An exemplary mollusk chowder formula for whenever of year, with ideal tastes of bacon and shellfishes. The flavors blend together into a delectable Best Clam Chowder!

I love the enchantment of soup season— - the solace and simplicity of social occasion 'round the table with loved ones! Arranging a soup dinner is very straightforward, particularly serving my yummy Best Clam Chowder as the primary dish, with a side of hot bread and a fundamental green plate of mixed greens (or Classic Shrimp Salad with Thousand Island Dressing.)

Previously, I've been scared to make a mollusk chowder soup, since I was apprehensive it wouldn't be as delicious as a bowl that may be served at the sea shore, or at a great café. Be that as it may, this formula is one of my top choices, and is one of the top simple plans on my RE! Yahoo!

Also try our recipe : Vegetarian Meatballs & Gravy #vegetarian #meatballs #easy #recipes #healthy

Ingredients :

• 8-10 bacon strips divided
• 2 Tbsp. butter
• 2 celery ribs chopped
• 1 leek finely chopped
• 1 large onion chopped
• 2-3 garlic cloves minced
• 3-4 small potatoes (red potatoes or Yukon gold) peeled and cubed
• 1 cup broth chicken or vegetable
• 1 bottle 8 ounces clam juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups half-and-half divided
• 3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
• Bay leaf
• Chopped fresh chives or green onions for garnish

Instructions :

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

Source : bit.ly/2Q7miB9

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