Traditional New England Clam Chowder

Name: Traditional New England Clam Chowder
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 7 servings.
Ingredients: 12 fresh cherrystone clams; 3 cups cold water; 2 bacon strips, diced; 1 small onion, chopped; 2 medium potatoes, peeled and finely chopped; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons all-purpose flour; 1 cup whole milk; 1/2 cup half-and-half cream

I left a cruise ship with a great souvenir...the recipe for this splendid chowder! It's a traditional soup that stands the test of time. —Agnes Ward, Stratford, Ontario

Ingredients

12 fresh cherrystone clams
3 cups cold water
2 bacon strips, diced
1 small onion, chopped
2 medium potatoes, peeled and finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup half-and-half cream

Directions

Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open.
Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender.
Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).

Nutrition Facts

1 cup: 138 calories, 6g fat (3g saturated fat), 24mg cholesterol, 175mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Originally published as New England Clam Chowder in Taste of Home Christmas Annual 2009