Heat olive oil in a large sauté pan over medium heat. Add onion and celery; sauté until softened, about 7 to 8 minutes. Stir in garlic and cook...
4 to 6 servings
– 1 tablespoon olive oil
– 1 cup finely diced onion
– 1 cup celery, chopped
– 1 medium clove garlic, minced
– 3 tablespoons flour
– 3 cans (6½ ounces each) clams
– 1 cup bottled clam juice
– ½ cup white wine
2 teaspoons dried thyme, crushed
3 cups peeled and diced white potatoes
1 1/3 cups nonfat milk powder
2 cups water
¾ teaspoon salt
Freshly ground black pepper to taste
1/8 teaspoon hot sauce
Most Read Stories
- Cheating hubby needs to reset attitude toward ‘affair baby’ | Dear Carolyn
- Washington state will resist federal crackdown on legal weed, AG Ferguson says
- Seattle home too toxic to enter sparked a bidding frenzy — now we know why VIEW
- T-Mobile one-ups Verizon’s new unlimited data plan; 4Q results top forecasts
- Swedish CEO resigns in wake of Seattle Times investigation
1. Heat olive oil in a large sauté pan over medium heat. Add onion and celery; sauté until softened, about 7 to 8 minutes. Stir in garlic and cook 1 minute.
2. Add flour and stir for 2 to 3 minutes. Drain liquid from clams and reserve; set clams aside. Add reserved liquid to the pan with the bottled clam juice, white wine, thyme and potatoes. Simmer until potatoes are almost tender, about 10 minutes.
3. Mix together milk powder and water. Add to the chowder along with the clams. Stir well over low heat until heated through; do not boil. Season with salt, pepper and hot sauce.