Contest-Winning New England Clam Chowder
Contest-Winning New England Clam Chowder is an American recipe that serves 5. One portion of this dish contains around 11g of protein, 9g of fat, and a total of 268 calories. For $1.43 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a side dish. 161 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 55 minutes. This recipe from Taste of Home requires bacon strips, celery, potatoes, and clams. Overall, this recipe earns a solid spoonacular score of 62%. Similar recipes are New England Clam Chowder, New! New England Clam Chowder, and New England Clam Chowder.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
4 center-cut bacon strips
2 celery ribs, chopped
3 teaspoons reduced-sodium chicken bouillon granules
1 bottle (8 ounces) clam juice
2 cans (6-1/2 ounces each) chopped clams, undrained
1/4 teaspoon dried thyme
2 cups fat-free half-and-half, divided
1/3 cup all-purpose flour
1 garlic clove, minced
1 large onion, chopped
3 small potatoes, peeled and cubed
1 cup water
1/4 teaspoon white pepper
Equipment:
dutch oven
paper towels
bowl
Cooking instruction summary:
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, for 15-20 minutes or until potatoes are tender. 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 for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings. Originally published as New England Clam Chowder in Healthy CookingOctober/November 2008, p31 Nutritional Facts 1-1/3 cups equals 260 calories, 4 g fat (1 g saturated fat), 22 mg cholesterol, 788 mg sodium, 39 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, cook bacon over medium heat until crisp.
2. Remove to paper towels to drain; set aside.
3. Saute celery and onion in the drippings until tender.
4. 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, for 15-20 minutes or until potatoes are tender.
5. 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 for 1-2 minutes or until thickened.
6. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.
Nutrition Information:
covered percent of daily need
