This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme or parsley.
The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough!
- 1/4 cup diced salted pork (2 slices)
- 1 cup finely chopped onion (1 large onion)
- 1 cup finely diced celery (2 celery ribs)
- 1/4 tsp dried thyme
- 1/8 tsp white pepper
- 1 garlic, minced
- 3 (6.5 oz) can chopped claims, undrained
- 2 1/2 cups diced peeled baking potato (about 2 large potaotes)
- 2 (8 oz) bottles claim juice
- 1 bay leaf
- 1/3 cup all purpose flour
- 1 1/2 cup fat-feee milk
- 1 - 2 tsp cornstarch (optional)
- 1/4 tsp salt, to taste
- a dash pepper, to taste
- Oyster crackers, chopped pasley for garnish
- skin the salted pork, dice it, and saute in a medium heavy pot over medium heat until crispy. Add onion, celery, thyme, garlic and bay leaf; saute 4 minutes or until vegetables are tender.
- Drain clams from can, reserving liquid. Add claim liquid, potato, claim juice to pot; bring to a rolling boil. Reduce heat, and simmer, uncovered 15 minutes or until potato is tender. Discard bay leaf.
- In a small bowl, combine milk and flour, stirring with a whisk until smooth. Gradually stir into soup. Bring to boil, then simmer for 10 minutes or until thickened, stirring constantly
- Stir in clams; heat through 2 more minutes (do not boil). Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
- Serve in soup bowls top with Oyster cracker and parsley or fresh thyme.