Happy National Clam Chowder Day!
I told you the celebrating hasn't stopped yet!
This recipe is perfect for many reasons, but the main reason is that it is still dang cold and soup helps warm me up!
But you know what, I am trying to focus on the positive, Spring WILL come...I even have my frozen fingers and toes crossed that Spring will come sooner rather than later.
So join me in the promise of Spring and check out this Easy Homemade Clam Chowder.
By the way...it's a lighter version. That'll make you happy, right?
Creamy goodness in a bowl!
adapted from Cooking Light
4 small-medium sized baking potatoes, peeled and diced
1 8oz bottle of clam juice
3 cups water
2 6.5 oz can chopped clams, drained but reserve the liquid in a separate bowl
1/2 tsp salt
2 tsp minced garlic
3 cups 2% milk
1/2 cup flour
1/4 tsp pepper
In a large pot, pour clam juice, reserved clam juice from drained clams, water, salt, garlic and peeled/diced potatoes.
Bring to a boil. Reduce heat to low and simmer for approximately 20 minutes or until potatoes are tender. Combine milk and flour, whisking until smooth. Add to the large pot. Bring to a boil. Cook about 10 minutes until thickened. Add clams during the last 2 minutes as well as 1/4 tsp pepper.
I had no idea that Clam Chowder could be so easy! No shucking clams (do you even shuck clams...I have no idea) and made with 2% milk rather than cream. Win win for all!
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Celebrate the little things that make life sweet,