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
- Wave goodbye: Live Seafair hydroplane-race TV coverage sputters out after 66 years VIEW
- Judge: Married Lake Stevens cop’s misconduct didn’t violate girlfriend’s civil rights
- Cameron Dollar rejoins Washington on Mike Hopkins' staff
- Rachel Dolezal struggling after racial-identity scandal in Spokane
- Huskies fall to Mississippi State as Kelsey Plum’s record-setting career ends
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.