New England Clam Chowder
Ingredients
-
6
slices
uncooked center cut bacon, chopped
-
1
tablespoon
light butter
-
1
tablespoon
olive oil
-
1
medium
onion, chopped
-
3
stalks
celery, diced
-
2
cloves
garlic, minced
-
3
tablespoons
all-purpose flour
-
1
teaspoon
salt
-
¼
teaspoon
black pepper
-
3
cups
reduced sodium chicken broth
-
8
oz
clam juice
-
2
(6.5 oz)
cans chopped clams in clam juice, drained with juices reserved
-
½
teaspoon
dried thyme
-
1
bay leaf
-
1
lb
peeled russet potatoes, chopped into small bite-sized pieces
-
2
cups
fat free half-and-half
-
2
tablespoons
chopped fresh parsley
Instructions
- Cook the bacon in a dutch oven or soup pot over medium heat until crisp, then transfer to paper towels.
- Drain the grease from the pot and add butter and olive oil, heating over medium heat.
- Add the onion and celery, cooking for 5 minutes until softened, then stir in garlic and cook for an additional 30-60 seconds.
- Mix flour, salt, and pepper in a small dish, then add to the pot and stir until the vegetables are coated, cooking for 1-2 minutes.
- Add chicken broth, clam juice, reserved clam juice, thyme, and bay leaf, whisking and scraping the bottom of the pot.
- Add the potatoes, increase heat to high, and bring to a boil. Once boiling, cover and reduce heat to low to simmer for 15 minutes until potatoes are tender.
- Remove the bay leaf, stir in half-and-half and chopped clams, and simmer uncovered for 3-4 minutes until warmed through.
- Serve topped with parsley and crumbled bacon.
Nutrition Facts (estimated)
Servings
9
Calories
147
Total fat
4g
Total carbohydrates
20g
Total protein
8g
Sodium
614mg
Cholesterol
0mg
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