Smoky Clam Chowder

Smoky Clam Chowder

2 tablespoons butter

1 1/2 cups cubed potatoes (1/2-inch)

1 cup chopped each celery, onion and carrots

1 (8-ounce) bottle clam juice

2 cups milk

Pinch of dried thyme, crumbled

Pinch of crushed red pepper flakes

2 (6.5-ounce) cans chopped clams, with juice

1 cup heavy whipping cream

2 to 3 tablespoons dice smoked salmon

Salt and freshly ground pepper

Melt butter in large saucepan over medium heat and add vegetables. Cook 5 minutes, stirring occasionally or until vegetables are tender crisp.

Add clam juice, milk, thyme and red pepper. Stir well and bring to a simmer. Simmer gently 10 minutes, stirring occasionally until potatoes are tender. Add rest of ingredients and stir well. Cook several minutes more or until mixture is warmed through.

Serve right away.

Leave a Reply

Your email address will not be published. Required fields are marked *