This easy clam chowder features tender potatoes, aromatic vegetables, and savory clams in a rich, creamy broth. Perfect for a comforting, quick-to-make meal.
Ingredients extracted via AI
onioncelery rootcarrot4 strúčik garlic0.25 Šálka all-purpose flour1 ks potato0.25 Šálka butter100 g turkey baconblack peppersaltthyme2 ks bay leaf0.5 Šálka clam juice2 konzerva canned clams3.5 Šálka heavy creambrothfresh parsley
Procedure generated via AI
Cut the potatoes into cubes, place them in a pot with water and salt, and parboil briefly to remove excess starch.
Melt half the butter (about 4 tablespoons) over medium-low heat in a large pot.
If using turkey bacon, add it to the pot and cook gently until partially cooked but not completely crispy.
Add the finely chopped onion and cook until translucent, about 3 minutes, without browning.
Season the onion with a pinch of salt and freshly ground black pepper.
Add diced celery root stalks and diced carrot; cook briefly until they begin to soften.
Stir in chopped garlic (about 4 cloves) and cook for about 30 seconds until fragrant.
Add a bundle of fresh thyme tied with kitchen twine and two bay leaves.
Sprinkle in about 1/4 cup (3-4 tablespoons) of flour and stir with the vegetables to evenly coat them; cook gently for a few minutes to lightly toast the flour.
Pour about 1/2 cup of clam juice into the pot, scraping any flour off the sides, and stir until the mixture thickens.