Try out this creamy clam chowder recipe that the whole family will love! It's easy to make, and it's made with Lactaid® lactose free milk, so you can enjoy this classic summertime favorite without the discomfort.
3 red potatoes, peeled and cut into bite-sized cubes
1/2 teaspoon kosher salt plus 1 tablespoon for boiling the potatoes
2 1/2 cups <a href="/products/lactaid-whole-milk">LACTAID® Whole Milk</a>
2 bacons strips, finely chopped
2 tablespoons olive oil
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1/4 teaspoon ground black pepper
1 teaspoon dried thyme
3 tablespoons all-purpose flour
1/2 cup chicken broth
2 6 1/2 ounce cans of clams with liquid
- Bring a large pot of water to a boil. Add the potatoes and 1 tablespoon of salt and cook until the potatoes are tender, about 15 minutes. Drain and set aside.
- While the potatoes cook, make the chowder. Pour the LACTAID® Milk into a microwave-safe measuring cup and heat in 30-second increments until warm, about 1 1/2 minutes. Set aside.
- Place the bacon in a soup pot over medium heat and cook until the bacon is crisp and browned, stirring often, 4 to 6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
- Add the olive oil to the bacon fat. Then add the onions, carrots, celery, pepper and remaining salt to the pot. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the thyme and flour and cook, while stirring, for 2 minutes. Pour in the chicken broth, being sure to scrape up any bits from the bottom of the pot, and then pour in the LACTAID® Milk. Bring to a simmer over medium-high heat, add the boiled potatoes, clams (and liquid), and cook until the potatoes and clams are warmed through, 2 to 3 minutes. Turn off the heat and serve.