Creamy clam chowder with fresh tomatoes
1 large, baking variety, peeled and cut into 1⁄2-inch dice
½ small, diced
1 rib(s), medium, finely chopped
1 tsp, or 1⁄4 teaspoon dried
10 oz, whole baby clams variety, drained (reserve 1⁄4 cup of their liquid)
1 cup(s), or cherry tomatoes, quartered
- Combine the potato, onion, celery, thyme, and 1 cup of the water in a soup pot or Dutch oven set over high heat; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 8 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat; stir in the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 1 minute. Remove from the heat and whisk in the milk and the remaining 1⁄2 cup water. Return the pan to the stove, increase the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 5 minutes.
- Add the milk mixture to the potato mixture; bring to a simmer. Add the clams and their reserved liquid and heat through thoroughly. Ladle into bowls and top with the tomatoes. Yields 1 cup chowder and 1⁄4 cup tomatoes per serving.