One for the Table: Quick clam chowder perfect for weeknight dinner
By James Moore
on
1 medium carrot, diced
1 stalk celery, chopped small
5 medium garlic cloves, minced
1 tablespoon freshly chopped oregano, or 1 teaspoon dried oregano
2 teaspoons freshly chopped thyme, or 1/2 teaspoon dried thyme
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
3 (8-ounce) bottles Bar Harbor clam juice
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
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