As we began our fifth week of Lent, I realized we are more than half way there.

Today I bring you Clam Chowder.

If you live in an area where you can get fresh clams, then by all means use them for this recipe. I live in Virginia Beach where seafood is plentiful. (I know I am truly blessed.). For those of you who are not so blessed, I made this recipe with canned clams.

Clam Chowder

2 tablespoons Olive Oil

1 large sweet onion chopped

2 tablespoons flour

4 cans minced clams juice reserved

2 bottles 8 ounces clam juice

1 cup water

5 medium potatoes peeled

1 bay leaf

1/4 teaspoon thyme

1 cup half and half

1 tablespoon salt

1/2 tablespoon pepper


Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook until they are soft and translucent. Add the flour and stir until it starts to brown. Whisk in the clam juice and water. Add the potatoes, bay, thyme and simmer until potatoes are tender about 20 minutes. Add the clams, cream, salt and pepper. Discard the bay leaf and garnish with oyster crackers or croutons.

Peace be with you,


Copyright 2012 Veronica Gantley