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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. Ingredients:
4 center-cut bacon strips |
2 celery ribs, chopped |
1 large onion, chopped |
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 |
1/4 teaspoon dried thyme |
1/3 cup king arthur unbleached all-purpose flour |
2 cups fat-free half-and-half, divided |
2 cans (6-1/2 ounces each) chopped clams, undrained |
Directions:
1. 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.
2. 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.
3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.
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