Quick and Easy Midtown Clam Chowder
This is a simple and tasty soup. Using canned clams make life easy when preparing this dish.
Serves: 2Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy
- 2 Tbsp. vegetable oil
- 2 strips bacon, finely minced
- 1 small white onion, small diced
- 1 celery stalk, diced
- 1 small carrot, peeled and diced
- 1 garlic clove, smashed
- 1 Tbsp. fresh thyme leaves
- 4 Tbsp. all-purpose flour
- 1 can (10 oz.) baby clams, juice and clams separated
- 1 cup clam juice
- 3 cups chicken broth
- 1 Tbsp. Worcestershire sauce
- 1 cup diced canned tomatoes
- ¾ cup small-diced Idaho potato
- Dash Tabasco sauce
- Salt and pepper, to taste
- 1 cup oyster crackers
- In a saucepot, heat the oil on medium-high and add the bacon, onion, celery, carrot, garlic, and thyme. Sauté until the vegetables soften, about 10 minutes.
- Add the flour to the pot and stir well to avoid any lumps.
- Add the juice from the canned clams plus the additional 1 cup clam juice, the broth, Worcestershire sauce, and tomatoes. Bring to a boil. Reduce heat and gently simmer for 20 minutes, uncovered.
- Add the potato and cook for another 15 minutes, uncovered, or until the potato is tender.
- Add the clams and a dash of Tabasco sauce. Heat the soup through, then season with salt and pepper. Serve in warmed bowls with oyster crackers on the side.