Contest-Winning New England Clam Chowder Recipe
- 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
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute 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.
- 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.
- Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.
Reviews for Contest-Winning New England Clam Chowder
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"This makes a good chowder base but using canned clams and bottled juice leaves little clam flavor. Use fresh salty clams and you can skip the boullion."
"Delish!Will be making this often this winterI did had a handful of shrimp, too."
"This chowder had a delicious flavor and I didn't think that it needed any added seasoning. I do prefer my chowder a bit thicker (and I only used 1 cup of half-and-half which was the "full fat" version) and I would definitely double the amount of clams used. I am particular about the taste of my chowders and usually, if there is something about a recipe that I didn't like, I won't even bother to remake it with changes. This recipe, however, I will make again with the added clams. Very tasty."
"This was silky and most delicious!"
"Excellent, and low cal, really enjoyed it"