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Plum Island Sound Clam Chowder

Yield 10 servings (serving size: 1 cup)
This light New England style chowder can be made with fresh or canned clams. Thyme, bacon, red potatoes, two types of milk (evaporated milk and reduced fat 1% milk) and a splash of sherry keep it authentic, but if you like your chowder thick consider making a roux.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

If fresh clams are available, use about 1 1/2 cups chopped clams.