A bowl of creamy soup is a filling and wonderful way to warm up. This easy clam chowder recipe is lent friendly and super delicious. There are plenty of chunks to fill you up and the flavor is fabulous. You'll be surprised how easy it is to make!
Optional: oyster crackers or lemon wedges for serving
Instructions
Thinly slice the celery. Finely dice the onion and cut the potato into approximately ½-¼ inch cubes.
In large pot or dutch oven, melt the butter over medium heat. Add the onions, celery and potatoes along with a quarter teaspoon each of salt and pepper. Cook, stirring occasionally until the onions are translucent.
Add the garlic, thyme and flour. Stir to coat everything with the flour and cook for a minute or two, stirring frequently.
Slowly pour in the stock, scraping up the bits on the bottom of the pan as you do.
Add the milk, bay leaf and clams (with the juice!)
Cook over medium heat until it just starts to bubble then drop the heat to medium-low heat and simmer for about 10 minutes.
Stir in the half and half, heating until warmed through. Adjust the salt and pepper to your liking.
If you would like to adjust the final thickness of your chowder, you can add a splash of milk to thin it further or let it simmer for a few more minutes to make an extra thick chowder.
Enjoy your delicious chowder!
Notes
*I like using red skinned or yukon gold potatoes in this chowder, but russet potatoes also work well.Chicken broth is also delicious in this chowder if you aren't trying to keep it Lent friendly or pescatarian. You can use half whole milk and half heavy cream in place of the half and half if desired.