Clam Chowder with Root Vegetables and Thyme


I love a good chowder, especially when it's loaded with clams, veggies and bacon. One spoonful transports me to the seaside on a cool and foggy day - and since I live in San Francisco, that would be every day in the summer. I call this soup a white chowder, meaning that every vegetable that's added is white. A combination of cream and milk plus chicken stock creates a rich and deeply flavored broth, while celery root, leeks and potatoes round out the bowl for a satisfying one-dish dinner.

What you will need

1 tablespoon olive oil

2 slices thick-cut bacon, cut into 1/2-inch pieces

1 medium yellow onion, chopped

1 large leek, white part only, thinly sliced

1/2 small celery root, peeled, cut into 1/2-inch dice

1/2 pound small fingerling potatoes, cut into 1/4-inch thick coins

1 1/2 cups whole milk, or more as needed

1 cup heavy cream

1/2 cup chicken stock

3 sprigs fresh thyme, plus extra for garnish

1 bay leaf

24 littleneck clams

Salt and freshly ground black pepper


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