I’ve been on a bit of a soup kick lately, and this clam chowder is easily one of my favorites. It’s creamy without using any cream and packed with flavor. I had it with a slice of whole-wheat bread and a big salad on the side.
Ingredients:
2 tbsp extra virgin olive oil
2 tbsp all purpose flour
1 leek white part only, sliced thin
1/2 cup celery minced
2 cloves garlic minced
3/4 cup dry white wine
3 cups 2% low fat milk
1-1/2 lb Russet potatoes peeled and cubed small
2 cans whole baby clams drained and juice reserved
2 bay leaves
1 tbsp fresh thyme or 1 tsp dried thyme
2 tbsp fresh parsley
salt & pepper to taste
by cuisine-with-me
2 Comments
Yum, I was just thinking about clam chowder. It’s fate! I will have to try this.
😉🤤🤤