Contest-Winning New England Clam Chowder Recipe photo by Taste of Home
Contest-Winning New England Clam Chowder
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 5 servings.
This is the best New England clam chowder recipe, ever! 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
Ingredients
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4 center-cut bacon strips
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2 celery ribs, chopped
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1 large onion, chopped
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1 garlic clove, minced
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3 small potatoes, peeled and cubed
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1 cup water
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1 bottle (8 ounces) clam juice
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3 teaspoons reduced-sodium chicken bouillon granules
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1/4 teaspoon white pepper
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1/4 teaspoon dried thyme
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1/3 cup all-purpose flour
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2 cups fat-free half-and-half, divided
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2 cans (6-1/2 ounces each) chopped clams, undrained
Directions
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1.
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, until potatoes are tender, 15-20 minutes.
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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 until thickened, 1-2 minutes.
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3.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts
1-1/3 cups: 280 calories, 5g fat (1g saturated fat), 36mg cholesterol, 805mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
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