I guess I don't like the diet Clam Chowder as much as others I have tried. I made this one and it was a bit too fishy tasting and too watery for me. I would prefer a rich, creamy recepi with less of a fishy taste. I must try a different recepi here. Any suggestions?
Browny's Clam Chowder Revisited
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 1 hour.
Yield: Serves 6 to 8
More From Sunset
Amount per serving
- Calories: 191
- Calories from fat: 32%
- Protein: 7.9g
- Fat: 6.9g
- Saturated fat: 2.5g
- Carbohydrate: 25g
- Fiber: 2.2g
- Sodium: 635mg
- Cholesterol: 19mg
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 teaspoon minced garlic
- 4 strips bacon (4 oz.), chopped
- 1/4 cup flour
- 3 cups low-fat (1%) milk
- 1 1/2 pounds red thin-skinned potatoes, cut into 1-in. chunks
- 4 cans (6.5 oz. each) chopped clams, drained
- 2 bottles (8 oz. each) clam juice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 to 1 tsp. chopped fresh thyme leaves
- 1/4 cup half-and-half
- 1. Heat oil in a 5- to 6-qt. pot over medium heat. Cook onion, celery, carrot, and garlic until softened, about 5 minutes. Transfer vegetables to a plate.
- 2. Cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 tbsp. drippings.
- 3. Add flour and cook, whisking constantly, until slightly browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper, and reserved vegetables.
- 4. Simmer until potatoes are tender when pierced, about 25 minutes. Add thyme and half-and-half. Sprinkle with bacon.
- Note: Nutritional analysis is per serving.
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