Plum Island Sound Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This light New England style chowder can be made with fresh or canned clams. Thyme, bacon, red potatoes, two types of milk (evaporated milk and reduced fat 1% milk) and a splash of sherry keep it authentic, but if you like your chowder thick consider making a roux. Ingredients:
4 (6 1/2-ounce) cans chopped clams |
2 (8-ounce) bottles clam juice |
5 slices center-cut bacon, cut into 1/2-inch pieces |
3/4 cup chopped onion |
1/2 cup chopped celery |
1 1/2 teaspoons butter |
2 cups cubed red potato |
1 tablespoon fresh thyme leaves |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 bay leaf |
2 1/4 cups evaporated fat-free milk |
1 1/2 cups 1% low-fat milk |
1 1/2 tablespoons dry sherry |
1 tablespoon chopped fresh parsley |
Directions:
1. Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
2. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
3. 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. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
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