Really, really good--I made the roux and added bouillon to it (beef-flavored) since I didn't want to use bacon. (no meat with feet for me) I followed the recipe to the letter the rest of the way. I thought it was great, and since I wanted it a little thicker, I followed the directions and made the roux first. To the people above who gave few stars and complained about the thinness, I learned in FIFTH grade how to effectively follow directions. It says in the first paragraph if you want it thick, start with a roux!! It only takes five minutes. Jeez. In all, a GREAT alternative to cream-based "chow-dah". Only thing I'd add is some oyster crackers sprinkled on top!!
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.
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- Calories: 145
- Calories from fat: 21%
- Fat: 3.7g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 12.1g
- Carbohydrate: 16.2g
- Fiber: 0.8g
- Cholesterol: 23mg
- Iron: 5.6mg
- Sodium: 476mg
- Calcium: 248mg
- 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
- 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.
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