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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This classic New England chowder, made with potatoes, onion, and canned clams, turns out creamy and hearty with a wonderful flavor thanks to the fresh thyme. Ingredients:
4 (6 1/2-ounce) cans chopped clams, undrained |
2 (8-ounce) bottles clam juice |
4 bacon slices |
1 cup chopped onion |
1 cup chopped celery |
1 garlic clove, minced |
3 cups cubed red potato |
1 1/2 teaspoons chopped fresh thyme |
1/4 teaspoon black pepper |
3 parsley sprigs |
1 bay leaf |
2 cups 2% reduced-fat milk |
1/4 cup all-purpose flour |
1/2 cup half-and-half |
thyme sprigs (optional) |
Directions:
1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until 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.
3. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
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