Chowder

When I find something all of my kids gobble up, it goes on the monthly rotation. This New England Clam Chowder recipe has just enough flavor to keep me happy, and yet the kids don't notice it and try to pick it out. (are my kids the only ones who try to pick out specks of black pepper?) The recipe below feeds 4, so I usually double it. Tastes best the first night, potatoes get a little soggy as leftovers. 


New England Clam Chowder


2 tsp. olive oil
1 c. diced onion
1 c. diced celery
2 c. peeled and cubed Yukon gold or baking potato
1 c. water 
1/2 tsp. dried thyme
1/8 tsp black pepper
1 (8 oz.) bottle clam juice
1 bay leaf
1 c. 2% reduced-fat milk
1 tbs. all-purpose flour
1 (6 1/2 oz.) can minced clams, undrained
Chopped fresh parsley (optional)


1. Heat olive oil over medium heat. Saute onions and celery until soft. Stir in potato and next five ingredients. Bring to a boil, cover, reduce heat and simmer until potato is tender (about 12 min.)
2. Combine milk and flour in bowl, whisking until smooth. Add flour mixure and clams to chowder and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle into bowls and garnish with chopped parsley.