Lemon Clam Chowder
A big, creamy pot of clam chowder is already a crowd-pleaser; lemony garlic and a buttery olive-oil base give this one a fresher, more coastal finish. It is cozy enough for a cold day but bright enough to deserve a place in your summer recipe rotation too.
Ingredients
Method
- Cook bacon in a Dutch oven until crisp. Transfer it to a plate, leaving 1 tablespoon of drippings in the pot. Add Ellbee's Butter Olive Oil, onion, celery and potatoes; cook 5 minutes.
- Stir in Ellbee's Lemon Zest Gourmet Garlic, then add clam juice and enough water to barely cover the potatoes. Simmer until potatoes are tender, 15 to 18 minutes.
- Add clams with their juices and half-and-half. Warm gently until steaming but do not boil, which can make clams tough.
- Finish with Ellbee's Garlic Olive Oil, bacon, chives and lemon zest. Serve with toasted sourdough.
Notes
Time: 55 min
Kitchen tip: For thicker chowder, mash a few cooked potatoes against the side of the pot before adding the clams and cream.
