I love a good bowl of clam chowder on a cool evening. There is just something wonderful about the smooth, creamy goodness of clams, potatoes and cream. Add a good bread, like Cheese Bread, and you are set for a great evening.
Clam Chowder
6 slices bacon, diced and cooked
2 T butter
1 tsp. minced garlic
1 onion diced
1 tsp. fresh thyme
3 T flour
1 c milk
1 c vegetable stock
2 cans chopped clams (6.5 oz.), juice reserved.
1 bay leaf
2 potatoes, diced
1 c half and half
salt and pepper to taste
In a heavy Dutch oven on your camp stove, cook bacon until crisp and set aside to drain and cool. IN the same pot, add butter, garlic and onion. Cook for a few minutes and then add the thyme. Add flour, making a rue and cook a few minutes to get rid of the flour taste. Add milk, stock, clam juice and bay leaf.
Stir to combine and add potatoes. Simmer the chowder about 15 minutes to allow the potatoes to cook and the soup to thicken. Reduce heat and add half and half and clams, warm through. Season with salt and pepper, top with bacon and serve.
Source: Adapted from Damn Delicious.
- 6 slices bacon, diced and cooked
- 2 T butter
- 1 tsp. minced garlic
- 1 onion diced
- 1 tsp. fresh thyme
- 3 T flour
- 1 c milk
- 1 c vegetable stock
- 2 cans chopped clams (6.5 oz.), juice reserved.
- 1 bay leaf
- 2 potatoes, diced
- 1 c half and half
- salt and pepper to taste
- In a heavy Dutch oven on your camp stove, cook bacon until crisp and set aside to drain and cool. IN the same pot, add butter, garlic and onion. Cook for a few minutes and then add the thyme. Add flour, making a rue and cook a few minutes to get rid of the flour taste. Add milk, stock, clam juice and bay leaf. Stir to combine and add potatoes. Simmer the chowder about 15 minutes to allow the potatoes to cook and the soup to thicken. Reduce heat and add half and half and clams, warm through. Season with salt and pepper, top with bacon and serve.
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