Hey everyone! I know it’s been a while since I’ve posted but I’m hoping to get back into posting more regularly!

Since the cooler weather is upon us, I decided to make a hearty clam chowder for dinner last night and thought I would share it.

It’s super easy to make, and only takes about 40 minutes from start to finish (the time consuming part is waiting for the veggies to soften and for the soup to thicken).

Ingredients:
1 tbsp. olive oil
3 large carrots, diced
1 large onion, diced
1-2 tsp. celery salt
3 cloves garlic, minced
1 tbsp. thyme
1/4 cup all purpose flour
4-ish cups chicken stock (I used a 900ml container)
6 small potatoes, peeled and cubed
3 cans clams, juice reserved
2 cups milk
salt and pepper, to taste

Directions:
Heat olive oil in a large saucepan over medium heat. Add the carrots, onion and celery salt and cook until the carrots are tender and the onion is translucent. Add garlic and thyme and saute until fragrant, about 1 minute. Sprinkle flour into pan and stir until you no longer see white, about 1 minute.

Increase heat to medium high. Pour in chicken broth and add potatoes. Bring to a boil and simmer until the potatoes are fork tender.

Add in reserved clam juice and milk and simmer until soup is at your desired consistency. If it is not thickening as much as you’d like, whisk 2 tbsp. of flour with 2 tbsp. of milk and add to the pot, whisking well.

Add salt and pepper to taste. Stir in the clams right before serving just until heated through.

Enjoy with crusty french bread or crackers!

xox. – K