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–+ servings
Lemon Clam Chowder
Ellbee’s Garlic Kitchen Box

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.
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Total Time 55 minutes
Servings: 8 servings
Course: Soups & Salads
Ingredients Method Notes

Ingredients
  

Method
 

  1. 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.
  2. 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.
  3. Add clams with their juices and half-and-half. Warm gently until steaming but do not boil, which can make clams tough.
  4. 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.

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