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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
- 1 tablespoon olive oil
- 2 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 medium yellow onion, chopped
- 1 large leek, white part only, thinly sliced
- 1/2 small celery root, peeled, cut into 1/2-inch dice
- 1/2 pound small fingerling potatoes, cut into 1/4-inch thick coins
- 1 1/2 cups whole milk, or more as needed
- 1 cup heavy cream
- 1/2 cup chicken stock
- 3 sprigs fresh thyme, plus extra for garnish
- 1 bay leaf
- 24 littleneck clams
- Salt and freshly ground black pepper
- 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).
- Add the onion and leek and sauté until softened, about 2 minutes.
- Add the celery root and potatoes. Sauté until the vegetables begin to soften, about 3 minutes.
- 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.
- Season to taste with salt and pepper. Serve hot garnished with fresh thyme leaves.
- This recipe was entered in the contest for Your Best Warm Weather Soup