YOUR SOLIN GENERATED RECIPE
Classic New England Clam Chowder
Simmered minced clams and diced potatoes come together in this traditional chowder, featuring a savory hint of smoky bacon in every velvety spoonful.
INGREDIENTS
6 oz canned minced clams
0.5 slice nitrate-free bacon
0.5 medium Yukon Gold potato
0.5 cup yellow onion
0.5 cup celery
0.25 cup whole milk
0.5 tsp grass-fed butter
8 fl oz oz clam juice
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 whole bay leaf
PREPARATION
Dice the bacon and cook in a large pot over medium heat until crispy.
Add the butter, diced onion, and diced celery to the pot, sautéing until the vegetables are softened and fragrant.
Stir in the diced potatoes, clam juice, thyme, and bay leaf.
Bring the mixture to a gentle boil, then reduce heat and simmer for 10-12 minutes until the potatoes are fork-tender.
Stir in the milk and minced clams, heating through for 3-5 minutes without reaching a boil to prevent curdling.
Season with sea salt and black pepper, then remove the bay leaf before serving in a warm bowl.