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Creamy New England Clam Chowder

Yield 8 (1-cup) servings.

Ingredients

  • 6 slices bacon
  • 2 small onions, halved and thinly sliced
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 2 (6 1/2-ounce) cans minced clams, undrained
  • 3 cups peeled, diced red potato
  • 1 (8-ounce) bottle clam juice
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried whole thyme
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon hot sauce
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 303
  • caloriesfromfat 59 %
  • fat 19.7 g
  • satfat 10.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10.2 g
  • carbohydrate 21.7 g
  • fiber 0.0 g
  • cholesterol 64 mg
  • iron 0.0 mg
  • sodium 635 mg
  • calcium 0.0 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Crumble bacon, and set aside. Saute onion, celery, and garlic in reserved bacon drippings until tender.

  2. Drain clams, reserving liquid; set clams aside. Add reserved clam liquid, potato, and bottled clam juice to vegetable mixture; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender. Remove from pan, and let cool slightly.

  3. Add butter to pan; add flour, and stir until smooth. Cook over medium heat, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato mixture to white sauce in pan. Cook 5 minutes, stirring frequently. Stir in reserved clams, salt, thyme, pepper, and hot sauce; cook 1 minute. Ladle into individual serving bowls; top with crumbled bacon, and sprinkle with chopped parsley.

Light and Luscious