Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.
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2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, chopped
1 12 teaspoons finely chopped fresh garlic
2 (10-ounce) cans whole baby clams, reserve juice
1 (15-ounce) can cream-style corn
1 (8-ounce) bottle clam juice
1 large (1 12 cups) potato, peeled, chopped
1 cup Land O Lakes® Fat Free Half & Half
1 tablespoon chopped fresh thyme leaves
12 teaspoon salt
14 teaspoon coarse ground pepper
Fresh thyme sprigs, if desired
STEP 1
Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
STEP 2
Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
STEP 3
To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.
Serve this chowder with warm bread and a green salad for a light, but satisfying meal.
Brrr. That chill in the air can only mean one thing: It’s time to warm up with a pot of chowder. Or two. Or ten. On the stovetop or in the slow cooker, chowder is easy and filling.
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