As the days grow shorter and cooler, a mug of this clam chowder will warm you from the inside out. Gather friends, start a Sunday Supper Soup Group and bring this to the table for accolades all around! Although this chowder is great any time of the year. Sub other shellfish or fish for the clams if preferred for a shrimp, crab or fish version.
Course Breads & Cornbreads, Brunch, Main Course, Soup
Cuisine American, Southern
Keyword clam chowder, hushpuppies, sweet potato
Author Wendy Perry
Ingredients
1cupbutter
2cupsthinly sliced shallots
4-5 stalkscelery,diced
2red bell peppers,seeded and diced
8ouncesportabella mushrooms,chopped
2tablespoonsgarlic paste
⅓cupall purpose flour, (more if you prefer thicker chowder)
severalturnsfreshly ground black pepper
1tablespoonwhite pepper
6cups milk
6 cupshalf and half
3tablespoonsfresh thyme, or 1 teaspoon dried thyme
510 ounce cansclams with juice
salt to taste,(taste at the end)
8slices bacon,cooked and crumbled
Instructions
Melt butter in a heavy pot over medium heat. Sauté shallot, celery, red peppers and mushrooms until tender. Stir in garlic. Add flour and black & white peppers.
Cook 4–5 minutes, stirring often to incorporate flour. Whisk milk and half & half into flour mixture until smooth. Add thyme and clams.
Simmer until slightly thickened being careful not to boil. Taste and add salt as needed. Garnish with crumbled bacon and sprigs of thyme.