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
slices thick-cut bacon, cut into 1/2-inch pieces
medium yellow onion, chopped
large leek, white part only, thinly sliced
small celery root, peeled, cut into 1/2-inch dice
small fingerling potatoes, cut into 1/4-inch thick coins
1 1/2 cups
whole milk, or more as needed
sprigs fresh thyme, plus extra for garnish
Salt and freshly ground black pepper
In This Recipe
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.