new england clam chowder
prep time: 35 minutes
cook time: 20 minutes
ready in: 55 minutes
makes: 6 servings, 1 cup each
- 2 teaspoons canola oil
- 4 slices uncured hickory smoked bacon, chopped
- 1 medium onion, chopped
- 1 leek, thinly sliced (white part)
- 2 stalks celery, chopped (1/2 cup)
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 1 medium red potato, diced
- 8 oz. bottled clam juice *
- 1 bay leaf
- 3 cups low-fat milk
- 1/2 cup evaporated milk
- 1/3 cup all-purpose flour
- 3/4 tsp salt
- 1 lb container fresh chopped clams, drained , chopped, OR 3 (6 oz cans) chopped baby clams, rinsed
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- Heat oil in large saucepan over medium heat. Add bacon and cook until crispy, 4-6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon.
- Add onion, leek, celery, and thyme to the pan; cook, stirring until begins to soften, about 2 minutes. Add potato, clam juice, and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8-10 minutes.
- Whisk milk, evaporated milk, flour, and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
- To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon.
per serving: 200 calories, 6g total fat, 2g saturated fat, 30mg cholesterol, 440mg sodium, 22g carbohydrates, 1g dietary fiber, 16g protein