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New England Clam Chowder

This classic New England chowder, made with potatoes, onion, and canned clams, turns out creamy and hearty with a wonderful flavor thanks to the fresh thyme.

Cooking Light NOVEMBER 2007

  • Yield: 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon)

Ingredients

  • 4 (6 1/2-ounce) cans chopped clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 4 bacon slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3 cups cubed red potato
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 3 parsley sprigs
  • 1 bay leaf
  • 2 cups 2% reduced-fat milk
  • 1/4 cup all-purpose flour
  • 1/2 cup half-and-half
  • Thyme sprigs (optional)

Preparation

Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 25%
  • Fat: 5.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 12.3g
  • Carbohydrate: 23.7g
  • Fiber: 1.4g
  • Cholesterol: 32mg
  • Iron: 2.2mg
  • Sodium: 639mg
  • Calcium: 111mg
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New England Clam Chowder recipe

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