Plum Island Sound Clam Chowder

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.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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

Patti Marsh, West Newbury, Massachusetts,

September 2006