Browny's Clam Chowder

The clam chowder at Splash Cafe in Pismo Beach is The Best.  However, you can make a pretty darn good chowder easily and inexpensively with this recipe.

Note:  Browny's is a now-defunct Seattle restaurant.

6 servings 

12 calculated points

Chardonnay

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• ½ cup chopped celery
• ½ cup chopped carrot
• 1 teaspoon minced garlic
• 4 strips bacon (4 oz.), chopped
• ¼ cup flour
• 3 cups low-fat (1%) milk
• 1½ pounds red thin-skinned potatoes, cut into 1-in. chunks
• 4 cans (6.5 oz. each) chopped clams, drained
• 2 bottles (8 oz. each) clam juice
• salt and pepper to taste
• ½ to 1 tsp. chopped fresh thyme leaves
• ¼ cup half-and-half

Directions

1. Heat oil in a 5- to 6-qt. pot over medium heat. Cook onion, celery, carrot, and garlic until softened, about 5 minutes. Transfer vegetables to a plate.

2. Cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 tbsp. drippings.

3. Add flour and cook, whisking constantly, until slightly browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper, and reserved vegetables.

4. Simmer until potatoes are tender when pierced, about 20-25 minutes. Add thyme and half-and-half. Sprinkle with bacon.