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Simple Clam Chowder

Simple Clam Chowder
Randy Mayor; Jan Gautro
Yield

12 servings (serving size: 1 cup)

This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme.

Ingredients

  • 2 bacon slices
  • 2 cups chopped onion
  • 1 1/4 cups chopped celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 6 (6 1/2-ounce) cans chopped clams, undrained
  • 5 cups diced peeled baking potato (about 1 pound)
  • 4 (8-ounce) bottles clam juice
  • 1 bay leaf
  • 3 cups fat-free milk
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)

Nutrition Information

  • calories 257
  • caloriesfromfat 10 %
  • fat 2.9 g
  • satfat 0.6 g
  • monofat 0.6 g
  • polyfat 0.7 g
  • protein 28.5 g
  • carbohydrate 27.9 g
  • fiber 2 g
  • cholesterol 67 mg
  • iron 26.6 mg
  • sodium 475 mg
  • calcium 242 mg

How to Make It

  1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

  2. Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

  3. Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.