Rating: 4 stars
11 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 5

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.

Patti Marsh, West Newbury, Massachusetts
Recipe by Cooking Light September 2006

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Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

145 calories; calories from fat 21%; fat 3.7g; saturated fat 1.5g; mono fat 1.3g; poly fat 0.4g; protein 12.1g; carbohydrates 16.2g; fiber 0.8g; cholesterol 23mg; iron 5.6mg; sodium 476mg; calcium 248mg.
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