Browny’s Clam Chowder Revisited
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 1 hour.
How to Make It
Step 1
1
Heat oil in a 5- to 6-qt. pot over medium heat. Cook onion, celery, carrot, and garlic until softened, about 5 minutes. Transfer vegetables to a plate.
Step 2
2
Cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 tbsp. drippings.
Step 3
3
Add flour and cook, whisking constantly, until slightly browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper, and reserved vegetables.
Step 4
4
Simmer until potatoes are tender when pierced, about 25 minutes. Add thyme and half-and-half. Sprinkle with bacon.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 teaspoon minced garlic
4 strips bacon (4 oz.), chopped
1/4 cup flour
3 cups low-fat (1%) milk
1 1/2 pounds red thin-skinned potatoes, cut into 1-in. chunks
4 cans (6.5 oz. each) chopped clams, drained
2 bottles (8 oz. each) clam juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 to 1 tsp. chopped fresh thyme leaves
1/4 cup half-and-half
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