Clam Chowder with Carrots and Potatoes
- Yield: servings
"We enjoyed eating clam chowder when traveling out West, but no one would give us their recipe, so I came up with this version myself. My friends ask me to let them know when I'm going to make it so they can come visit at suppertime."
- 10small red potatoes, chopped (about 5 cups)
- 1cup finely chopped carrots
- 1/2cup finely chopped onions, divided
- 1/2cup finely chopped celery
- 3 (8-ounce) bottles clam juice
- 1/2cup chopped cooked bacon
- 1/2teaspoon dried basil leaves
- 1/2teaspoon dried oregano leaves
- 1/4teaspoon dried thyme leaves
- 2teaspoons salt, or to taste
- 1/4teaspoon black pepper, or to taste
- 1/2cup (1 stick) butter
- 1/2cup all-purpose flour
- 2cups half-and-half
- 3 (6-ounce) cans minced clams, rinsed and well drained
- Combine potatoes, carrots, 1/4 cup onions, celery and clam juice in a Dutch oven. Add bacon, herbs, salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until potatoes and carrots are tender, about 15 minutes.
- Melt butter in a medium saucepan over medium heat. Add remaining 1/4 cup onion and cook until soft, about 5 minutes. Whisk in flour. Remove from heat and slowly whisk in half-and-half, mixing until smooth.
- Heat cream mixture over medium heat, whisking until thickened. Add clams and cream mixture to the potato mixture. Cook, uncovered, over low heat, until thoroughly heated, about 15 minutes, stirring occasionally.
Judy Lehmann, Ida. Grove, Iowa