New England Clam Chowder
Number of servings : Prep time: Cooking time: 30 minutes Type of meal : | Soups | Soups Special diet
Number of servings :
Prep time:
Cooking time: 30 minutes
Type of meal : | Soups | Soups
Special diet :
Ingredients
24 cherrystone or chowder clams (about 2 lbs / 1 kg), scrubbed
4 slices turkey bacon, cut into 1/2-inch / 1 cm pieces
1 large onion, chopped
2 tbsp (30 mL) all-purpose flour
1 lb (500 g) all-purpose potatoes, peeled and cut into 1/2-inch (1 cm) cubes
2 cups (500 mL) reduced-fat milk (2%)
2 tsp (10 mL) fresh thyme leaves
1 bay leaf
Pinch ground red pepper
1/4 cup (60 mL) chopped flat-leaf parsley
Directions
Bring clams and 2 cups (500 mL) water to a boil in large saucepan over high heat. Reduce heat, cover, and simmer 5 minutes. Uncover and transfer clams with tongs or a slotted spoon to bowl as they open. Strain clam broth, adding enough water to equal 1-1/2 cups (375 mL); set aside. Wipe out saucepan. Lightly coat saucepan with nonstick cooking spray and set over medium heat. Sauté bacon and onion until onion is golden, about 7 minutes. Sprinkle in flour and cook, stirring constantly, just until bubbling but not browned, about 1 minute. Add potatoes, milk, reserved clam broth, thyme, bay leaf, and pepper. Bring to a simmer and cook, stirring occasionally, until potatoes are tender, about 10 minutes (do not boil). Meanwhile, remove clams from shells and cut into bite-size pieces if necessary. Stir in clams and cook until heated through, about 2 minutes longer. Discard bay leaf. Ladle into bowls and sprinkle with parsley. Serve 2 cups (500 mL) per person. Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:807
