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New England Clam Chowder Recipe

   
 

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     New England Clam Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
2 teaspoons canola oil
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 medium red potato, diced
1 8-ounce bottle clam juice
1 bay leaf
3 cups low fat milk
 
1/3 cup heavy cream
1/3 cup all purpose flour
3/4 teaspoon salt
12 ounces fresh clam strips, chopped, or 3 6 ounce cans chopped baby clams,rinsed
2 scallinons thinly sliced

Instructions
Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4-6 minutes. Transfer half of the cooked bacon to a paper towel lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clamjuice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8-10 minutes.
Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring over medium high heat.Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions
Serving Suggestions
253 calories, 13g fat, 1g fiber


Originally Submitted
10/31/2008





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