Difference between revisions of "Clam Chowder (Retired)"
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=== Ingredients === | === Ingredients === | ||
* 4 center-cut bacon strips | * 4 center-cut bacon strips, diced into small pieces size | ||
* 2 celery ribs, small dice | * 2 celery ribs, small dice | ||
* 1 large onion, small dice | * 1 large onion, small dice |
Revision as of 17:52, 20 January 2022
Source: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/
Yield: 5 servings
See Tammy's important information regarding Canned Clams.
Tim's Notes
This recipe claims to be a contest winner. We'll see.
Substitutions:
- Three cups chicken stock for three tsp of chicken bouillon granules (and cook longer)?
- Grind fresh razor clams
- Eliminate flour; cook recipe longer
- Regular half-and-half (not fat free)
Ingredients
- 4 center-cut bacon strips, diced into small pieces size
- 2 celery ribs, small dice
- 1 large onion, small dice
- 1 garlic clove, minced
- 3 small potatoes, peeled and cubed
- 1 cup water
- 1 bottle (8 ounces) clam juice
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/2 teaspoon dried thyme, rub between hands (or 1 teaspoon fresh)
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
- 2 cans (6-1/2 ounces each) chopped clams, undrained
- 2 tablespoons parsley, chopped
Directions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
- Stir in clams and remaining half-and-half; heat through (do not boil). Stir in parsley. Crumble the cooked bacon; sprinkle over each serving.