New England Clam Chowder

new england clam chowder


prep time: 35 minutes
cook time: 20 minutes
ready in: 55 minutes
makes: 6 servings, 1 cup each

ingredients

  • 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.

steps

  1. 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.
  2. 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.
  3. 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.
  4. 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