Friend of Julie: Clam Chowder

Key-contributor Jennifer provided this recipe and I agree with her - it's delicious! This chowder reminded me of the traditional Rhode Island Clam Chowder I grew up with, except my RI chowder never had thyme in it. That said-thyme was a great addition. I would have added bacon to my bowl just before serving if I'd had any in the house. Again this is not something we did in RI, but what doesn't taste better with a little bacon?
Ingredients

• 4 tbs butter
• 1 large onion diced
• 2 garlic cloves chopped
• 2 cups clam juice
• 3-4 cans whole clams (I used 4 cans of chopped clams)
• 2 cans corn
• ¼ teaspoon thyme
• 1 cup celery diced
• 2 bay leaves
• salt
• pepper
• 2 cups whole milk

Optional spices: ¼ tsp. celery seed or ¼ smoked paprika.

Directions

1. Saute butter and onion and cook until softened, about 5 minutes.
2. Add garlic and cook another minute or two.
3. Add clam juice, clams, corn, thyme, celery, and bay leaves.
4. Adjust seasoning to taste with salt and pepper.
5. Bring to boil and then simmer for 25 minutes.
6. Add milk and bring back to boil.
7. Optional garnish: sprinkle of chopped parsley. 
   

Bacon Options

Cook 1/2 pound of diced bacon or salt pork until browned and then follow the steps listed in the recipe above. Or just before serving, top each bowl of soup with cooked bacon pieces.