Monday, September 12, 2016

{soups-salads-and-salad-dressings} WR Contest-Winning New England Clam Chowder

 

The nights are getting cooler here.  I made Chili the day the remodeling started in the kitchen, then yesterday, I made a pot of Taco soup.  We’re lucky to be able to use the microwave at night.  LOL!  What a mess!  I wish I’d taken photos of the “before”!  I’m working at the ice cream store today, then going to the Fair to man the phones until about 8.  Tomorrow is another full day!

Have a great Monday!!!!!!!!!!!!! 

Jodi

Contest-Winning New England Clam Chowder 

http://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder

In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

TOTAL TIME: Prep: 20 minutes.

Cook: 35 minutes.

YIELD: 5 servings

Ingredients

·                                 4 center-cut bacon strips

·                                 2 celery ribs, chopped

·                                 1 large onion, chopped

·                                 1 garlic clove, minced

·                                 3 small potatoes, peeled and cubed

·                                 1 cup water

·                                 1 bottle (8 ounces) clam juice

·                                 3 teaspoons reduced-sodium chicken bouillon granules

·                                 1/4 teaspoon white pepper

·                                 1/4 teaspoon dried thyme

·                                 1/3 cup all-purpose flour

·                                 2 cups fat-free half-and-half, divided

·                                 2 cans (6-1/2 ounces each) chopped clams, undrained

Directions

·                                 1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

·                                 2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

·                                 3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutritional Facts

1-1/3 cups: 260 calories, 4g fat (1g saturated fat), 22mg cholesterol, 788mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 13g protein 

Originally published as New England Clam Chowder in Healthy Cooking October/November 2008

 

 

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