A culinary staple in the Northeast, clam chowder is a thick creamy white soup made up of milk and clams and a favorite dish in New England. As time evolves, many varieties came up like putting crackers on top or serving it in sourdough bread.
CLAM CHOWDER SOUP
1 1/2 lb clam meat
1 small onion, cut into pieces
1 cup bacon
2 tbsp cornstarch
1 tbsp butter
2 8 fl oz clam juice
2 medium sized russet potatoes
a dash of thyme, salt and pepper
1 cup fat free half and half
1/2 cup whipping cream
- Chop the clam meat.
- Put into boil the clam juice, potatoes and clam meat. As soon as the potatoes are tender, set aside.
- In a separate pot, cook the bacon until rendered then add the onions. Once the onions are transparent, put in the butter and when melted, mix-in the clam mixture.
- The moment the mixture boils, mix the cornstarch and stir continuously. When it thickens, beat the half and half milk and whipping cream to the soup.
- Season with thyme, salt and pepper.
Serve with crumbled saltine crackers on top and enjoy.