|Clam Chowder with Fresh Thyme|
First up was a stockpot full of Clam Chowder with Fresh Thyme. My Middle One frequently requests this soup along with Broccoli Cheddar. I don't want her to get a Jan Brady complex, so I made her one of her favorite soups with plenty leftover for the upcoming days.
This recipe calls for ingredients that you can keep on hand. Therefore, it is a soup that can be made when you can't think of anything else for dinner. No extra trip to the grocery store will be required. I use canned clams, but by all means you can substitute fresh ones for an even better chowder.
My Step mom always makes a pot of this soup when we visit the Jersey Shore. Kudos to her for the recipe.
Clam Chowder with Fresh Thyme
serves about 10
4 slices of bacon, diced
2 tablespoons of olive oil
1 large onion, diced
3 stalks of celery, diced
3 carrots, diced
3 medium potatoes, diced
2 medium zucchini, diced
1 (28-ounce) can of crushed tomatoes
1 (14-ounce) can of diced tomatoes
4 good dashes of Worcestershire sauce
4 cups of chicken stock or water
1 (8-ounce) bottle of clam juice
2 (10-ounce) cans whole baby clams
2 (8-ounce) cans chopped clams
3 tablespoons fresh thyme
salt and pepper to taste
Heat a large stockpot over medium high heat. Add bacon and cook until crisp. Add onion, celery, carrots, potatoes, and zucchini and cook for about 8 - 10 minutes. Add crushed and diced tomatoes, chicken stock, and clam juice and bring to a boil. Reduce heat and simmer for about 15 minutes. Add the clams and their juices and thyme and just heat through. Adjust the seasonings.