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New England Clam Chowder

Ingredients
  Canned minced clams 13 Ounce (2 Can, Undrained)
  Cooking spray 1
  Onion 1 Cup (16 tbs), chopped
  Turkey bacon slices 2
  Garlic 1 Clove (5 gm), minced
  Red potato 1 1⁄4 Pound, peeled and chopped
  Dried thyme 1⁄2 Teaspoon
  Clam juice 16 Ounce (2 Bottle)
  All purpose flour 1 Cup (16 tbs)
  2% reduced fat milk 2 1⁄2 Cup (40 tbs)
  Ground pepper To Taste
Directions

1. Drain clams, reserving liquid; set both aside.
2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, turkey-bacon, and garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme, and bottled clam juice; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3. Place 2 cups potato mixture, including bacon, in container of a blender; process until smooth. Return pureed potato mixture to chowder in pan; stir well. Stir in clams. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Add flour mixture to chowder; cook over medium heat 10 minutes or until thick, stirring constantly. Spoon into bowls; sprinkle with freshly ground pepper, and garnish with parsley, if desired.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Clam

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