Clam Caraway Chowder
Ingredients
- 16 clams, soaked in water for 30 minutes and well scrubbed ⓘ
- 1 teaspoon caraway seed ⓘ
- 1 cup chicken stock or 1 cup low sodium chicken broth ⓘ
- 1 12 cups water ⓘ
- 4 strips bacon, chopped finely ⓘ
- 12 cup finely chopped onion ⓘ
- 12 cup finely chopped celery ⓘ
- 1 clove garlic, minced ⓘ
- 13 cup flour ⓘ
- 1 cup cream ⓘ
- 2 cups milk ⓘ
- 1 bay leaf ⓘ
- 1 teaspoon thyme ⓘ
Instructions
- Place clams, caraway, stock and water in a large covered saucepan.
- Bring to a boil and simmer for 20 minutes.
- Remove the clams and strain the clam juice.
- Chop the clam meat as finely as possible and reserve.
- In a large saucepan, gently cook bacon, onions and celery until soft.
- Add garlic and cook 1 minute.
- Add the flour and cook 1 more minute.
- Add the cream and milk and bring to a boil, stirring frequently.
- Cook until thickened.
- Add reserved clam juice, seasonings and potatoes.
- Simmer for approximately 20 minutes or until potatoes are completely soft.
- Add chopped clam meat.
- Season with salt and white pepper and serve very hot.
Nutrition & Diet Analysis (per serving)
800
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).