Author Notes
I love a good chowder, especially when it's loaded with clams, veggies and bacon. One spoonful transports me to the seaside on a cool and foggy day - and since I live in San Francisco, that would be every day in the summer. I call this soup a white chowder, meaning that every vegetable that's added is white. A combination of cream and milk plus chicken stock creates a rich and deeply flavored broth, while celery root, leeks and potatoes round out the bowl for a satisfying one-dish dinner. —TasteFood
Ingredients
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1 tablespoon
olive oil
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2
slices thick-cut bacon, cut into 1/2-inch pieces
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1
medium yellow onion, chopped
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1
large leek, white part only, thinly sliced
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1/2
small celery root, peeled, cut into 1/2-inch dice
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1/2 pound
small fingerling potatoes, cut into 1/4-inch thick coins
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1 1/2 cups
whole milk, or more as needed
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1 cup
heavy cream
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1/2 cup
chicken stock
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3
sprigs fresh thyme, plus extra for garnish
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1
bay leaf
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24
littleneck clams
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Salt and freshly ground black pepper
Directions
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Heat the oil in a large pot over medium heat. Add the bacon and fry until the fat is nearly rendered (it will continue to render as the vegetables cook).
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Add the onion and leek and sauté until softened, about 2 minutes.
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Add the celery root and potatoes. Sauté until the vegetables begin to soften, about 3 minutes.
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Add the milk, cream, stock, thyme and bay leaf. (If soup is too thick, add additional milk to thin). Bring to a boil. Add the clams. Reduce heat to medium-low, cover and cook until the clams open, stirring occasionally, about 8 minutes. Discard any unopened clam shells.
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Season to taste with salt and pepper. Serve hot garnished with fresh thyme leaves.
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