Mr. Krab's Clam Chowder Recipe
Calling all chowder lovers to Bikini Bottom!
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 | 1 tbsp. vegetable oil |
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| 2 tbsp. butter |
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| 1 small onion, minced (approximately 1/4 cup) |
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| 1 tsp. dried rosemary |
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| 2 cloves garlic, minced |
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| 3 tbsp. flour |
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| 8 oz. clam juice |
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| 1 six and half oz. can chopped clams, drained, with juice reserved |
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| 1 cup milk |
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| 2 cups water |
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| 3 medium waxy potatoes, about 1 lb. (preferably Yukon gold), diced into 1/2- or 1/4-in. cubes |
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| 1/2 cup frozen corn, thawed in water and drained |
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| 1 tsp. salt |
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| Black pepper |
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| Goldfish or oyster crackers (garnish) |
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| Step 1 Heat the oil and butter together over medium-low heat in a large saucepan or stockpot. |
| Step 2 Add the chopped onions and rosemary to the oil/butter mixture. Cook for a few minutes, stirring often, until the mixture is soft but the onions are not brown. Add the garlic and cook until fragrant, about 1 minute. |
| Step 3 Add the flour to the pot and stir to combine. Cook an additional minute. Add the clam juice, reserved liquid from the canned clams, milk, and water. Bring to a boil over medium-high heat, stirring occasionally. |
| Step 4 Add the diced potatoes and stir gently to combine. Simmer over medium heat about 20 minutes, until the potatoes are tender. |
| Step 5 Add the clams, corn, salt, and pepper. Cook for an additional minute or two until the soup is heated throughout. |
| Step 6 Serve with goldfish or oyster crackers. |
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