Clam Chowder
This creamy clam chowder combines clams, potatoes, celery, and bacon in a comforting pot of soup. Serve it in a toasted bread bowl for a cozy meal with plenty of texture.
Ingredients
Equipment
Method
- Fry the bacon in a heavy pot and set it aside. Cook the onion and celery in the drippings for five minutes, then add garlic and potatoes and cook for another ten minutes.
- Deglaze with sherry and reduce for about five minutes. Add clam juice, chicken stock, and seasonings. Simmer until the potatoes are fork tender, about 20 minutes.
- Mix cornstarch with a little cold water and stir it into the soup with the cream and clams. Heat through until thickened, then remove the bay leaves and take off the heat.
- Hollow out the bread bowls, drizzle with optional olive oil and oregano, and air fry at 400°F for about five minutes. Ladle in the chowder and garnish with bacon and optional scallions and parsley.
Video
Notes
Mix cornstarch with a little cold water before stirring it into the hot chowder.
