4 cans (6 1/2 oz each) minced clams, drained (reserve the broth)
2-3 slices bacon, diced
1 cup finely chopped onions
3 cups diced potatoes
2 cups frozen yellow corn
2 cups half and half
1/2 tsp dried thyme
Salt and pepper to taste
Instructions
In small dutch oven or large saucepan, cook bacon until crisp. Remove and drain on paper. Saute onions in bacon drippings until translucent, about 5 minutes. Stir in reserved clam broth and potatoes. Reduce heat and simmer about 25 minutes until potatoes are tender. Stir in clams and corn, cook about 10 minutes.
In a small saucepan, warm half and half over medium heat until bubbles form around the edge. Pour the hot half and half into the simmering clam mixture, stir well. Stir in thyme, pepper and bacon. Correct seasoning, if needed.
Makes 7 1/2 cups. A one-cup serving has about 260 calories
Serving
Suggestions
Serve with low fat corn muffins or Irish Soda bread
Originally Submitted
4/5/2011
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