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Bring the half-and-half as close to room temperature as possible before adding to the chowder to help keep it from breaking.

Tim Cebula
Recipe by Cooking Light November 2012

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Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups chowder and 2 tablespoons crackers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine potato mixture and 1 1/4 cups water in a microwave-safe measuring cup. Microwave at HIGH 8 minutes or until potatoes are tender. Set aside.

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  • While potatoes cook, combine remaining 1 cup water, clams, thyme sprigs, and bay leaf in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 6 minutes or until shells open. Remove clams from pan using a slotted spoon, and discard any unopened shells. Strain the cooking liquid through a fine mesh sieve over a bowl; discard solids. Cool clams slightly. Remove meat from shells, and chop. Discard shells.

  • Heat a medium saucepan over medium heat. Add bacon to pan, and cook for 4 minutes or until browned and crisp, stirring occasionally. Remove bacon from pan using a slotted spoon. Increase heat to medium-high. Add the celery to drippings in pan; sauté 3 minutes or until tender, stirring occasionally.

  • Combine flour and bottled clam juice in a small bowl, stirring with a whisk until smooth. Add clam juice mixture and reserved cooking liquid to pan. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Add reserved potato mixture and chopped thyme to pan; reduce heat, and simmer for 5 minutes, stirring occasionally. Remove from heat. Stir in chopped clams, half-and-half, and salt. Divide chowder evenly among 4 bowls; sprinkle evenly with bacon, pepper, and chives. Serve with crackers.

Nutrition Facts

336 calories; fat 10.4g; saturated fat 5.1g; mono fat 2.8g; poly fat 1.2g; protein 28.8g; carbohydrates 30.2g; fiber 2.1g; cholesterol 88mg; iron 26.5mg; sodium 629mg; calcium 164mg.
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