If you can’t make it out to the coast, bring the coast to you with my delicious Clam Chowder. For those of you who do live near the shore, I challenge you to put my chowder up against yours!
You don’t need rich cream in this recipe to create the flavor and thickness that traditional clam chowder is famous for. Regular milk, or milk alternatives work just fine, along with a bit of my favorite (sneaky) secret ingredient.
And for a bit more added flavor and texture, add some crispy slivers of garlic to garnish your chowder. Check out the recipe to find out just how easy these garlic chips are to make:
|Clam Chowder with Baked Garlic Chips|| || |
- 4 cloves garlic, divided
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 3 Tbsp cornstarch
- 1 cup water
- 2 cans (5 oz each) baby clams, reserve juice
- 1 lb baby potatoes, diced
- 1½ cups milk or milk alternative
- ½ cup cauliflower purée*, optional
- ¼ cup GF cooked bacon, chopped (about 4 slices)
- 5 sprigs fresh thyme, divided
- Salt and pepper to taste
- Paprika, for garnish
- Thinly slice 2 garlic cloves and place on a greased baking sheet. Drizzle garlic with oil (or with cooking spray) and bake at 300°F for 15 minutes or until crisp. Set aside for garnish.
- In a large pot or dutch oven, heat olive oil and sauté onion until soft. Mince the remaining 2 cloves of garlic and stir for another 30 seconds. Add the cornstarch and stir for another 1 minute until well combined. Add water and whisk well. Then add clams and juice, milk, cauliflower purée, bacon, 3 sprigs of thyme (pick off leaves and add them to soup, discarding stem), and bring to a boil.
- Turn heat down and simmer for 20 minutes until soup is thickened and potatoes are soft (stirring often). Season to taste with salt and pepper.
- To serve, top with fresh thyme, a sprinkling of paprika and some baked garlic chips.