Bacon Clam Chowder Recipe
Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. "Everyone says it's the best they've ever tasted," she writes from her Paradise, California home. "I like to serve it with garlic bread or a side salad."
This recipe is:
Contest Winning
Diabetic Friendly
3 Servings
Prep: 15 min.
Cook: 25 min.
Ingredients
1 can (6-1/2 ounces) minced clams
1 cup reduced-sodium chicken broth
1 medium potato, peeled and cubed
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon chicken bouillon granules
1/4 teaspoon dried thyme
1 tablespoon cornstarch
1/2 cup half-and-half cream
1-1/2 teaspoons butter
Dash cayenne pepper
2 bacon strips, cooked and crumbled
Directions
Drain clams, reserving juice; set aside. Place the clams in a food processor; cover and process until finely chopped. Set aside.
In a large saucepan, combine the broth, potato, celery, onion, bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender. Stir in the reserved clam juice.
Combine cornstarch and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cayenne and clams. Cook and stir over medium heat for 3-4 minutes or until heated through. Garnish with bacon. Yield: 3 cups.
Nutrition Facts: 1 cup (prepared with sodium-free bouillon and fat-free half-and-half) equals 220 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 416 mg sodium, 21 g carbohydrate, 1 g fiber, 20 g protein.
Bacon Clam Chowder published in Cooking for 2 Fall 2005, p33
Tip
Keep Clams Tender
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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