New! New England Clam Chowder |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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In ' Comfort Food Fix' by Ellie Krieger Ingredients:
1 tablespoon olive, plus |
1 teaspoon olive oil |
4 slices canadian bacon, diced (2 oz.) |
1 large onion, chopped (2 cups) |
6 celery ribs, diced (about 2 cups) |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon finely chopped garlic |
2 teaspoons chopped fresh thyme |
1 1/2 cups water |
2 (1 lb) containers frozen clams packed in their own juice, thawed, juice reserved |
1 1/4 lbs russet potatoes, unpeeled, cut into 1/2-inch dice |
1 bay leaf |
2 cups cold low-fat milk (1%) |
2 tablespoons heavy cream |
3 tablespoons all-purpose flour |
hot pepper sauce, for serving (tabasco) |
Directions:
1. Heat 1 teaspoon oil in a large soup pot over med-high heat.
2. Add the Canadian bacon and cook, stirring frequently, until crisp, 3-4 minutes; transfer the bacon to a plate.
3. Add the remaining 1 tablespoon oil, the onion, celery, salt, and black pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
4. Add the garlic and thyme and cook, stirring, for 1 minute.
5. Add the water, reserved clam juice (about 1 1/2 cups), potatoes, and bay leaf; bring to a boil.
6. Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
7. Whisk together the milk, cream, and flour until the flour is dissolved.
8. Slowly add the mixture to the pot, stirring constantly.
9. Continuing to stir, bring the soup to a simmer (do not boil).
10. Reduce the heat to med-low and cook, stirring occasionally, until thickened, about 8 minutes.
11. Add the clams and simmer 2 minutes more.
12. Discard the bay leaf.
13. Right before serving, stir in the bacon; taste and adjust seasoning.
14. Serve with hot pepper sauce.
15. 260 calories per 1 1/2 cup serving.
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