- 4 (6 1/2-ounce) cans chopped clams
- 2 (8-ounce) bottles clam juice
- 5 slices center-cut bacon, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 1/2 teaspoons butter
- 2 cups cubed red potato
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 1/4 cups evaporated fat-free milk
- 1 1/2 cups 1% low-fat milk
- 1 1/2 tablespoons dry sherry
- 1 tablespoon chopped fresh parsley
- calories 145
- caloriesfromfat 21 %
- fat 3.7 g
- satfat 1.5 g
- monofat 1.3 g
- polyfat 0.4 g
- protein 12.1 g
- carbohydrate 16.2 g
- fiber 0.8 g
- cholesterol 23 mg
- iron 5.6 mg
- sodium 476 mg
- calcium 248 mg
How to Make It
Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are 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. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
If fresh clams are available, use about 1 1/2 cups chopped clams.