Traditional New England Clam Chowder
TOTAL TIME: Prep: 40 min. Cook: 15 min.
YIELD: 7 servings.
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
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12 fresh cherrystone clams
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3 cups cold water
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2 bacon strips, diced
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1 small onion, chopped
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2 medium potatoes, peeled and finely chopped
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons all-purpose flour
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1 cup whole milk
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1/2 cup half-and-half cream
Directions
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1.
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.
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2.
Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
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3.
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.
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4.
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.
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5.
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.
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