Clam Chowder with Barley
Hearty clam chowder with barley, vegetables, and creamy broth for a comforting meal.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 cups fresh clams (or canned clams, drained)
- 1/2 cup pearl barley
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Rinse the barley under cold water and set aside.
In a large pot, heat olive oil and butter over medium heat. Add diced onion, celery, and carrots. Sauté until softened, about 5 minutes.
Add minced garlic, thyme, and bay leaf. Stir for 1 minute until fragrant.
Add the rinsed barley and stir to coat with the vegetables. Pour in the broth and bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes or until barley is tender.
Add the clams and heavy cream. Simmer for another 5 minutes. Season with salt and pepper to taste.
Remove the bay leaf. Ladle the chowder into bowls and garnish with fresh parsley before serving.
Chef's Tips
- Fresh vs. Canned Clams: If using fresh clams, steam them separately and add the cooking liquid to the broth for extra flavor.
- Vegetable Variations: Add diced potatoes or corn for extra texture and sweetness.
- Creaminess: For a lighter version, substitute half-and-half or whole milk for heavy cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling.
- Herb Substitutes: If you don’t have thyme, rosemary or parsley can be used as alternatives.
