New England Clam Chowder

New England Clam Chowder

Course: Soup Stew
Categories: Seafood, Soup Stew
Source: https://www.eatingwell.com/recipes/new_england_clam_chowder.html

Serving size: 6 servings, generous 1 cup each
Preparation time: 45 mins
Cooking time:

Ingredients
2 teaspoons canola oil
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 medium red potato, diced
1 8-ounce bottle clam juice, (see Makeover Tip)
1 bay leaf
3 cups low-fat milk
1/2 cup heavy cream
1/3 cup all-purpose flour
3/4 teaspoon salt
12 ounces fresh clam strips, chopped, or 3 6-ounce cans chopped baby clams, rinsed
2 scallions, thinly sliced

Directions
1. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery, and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice, and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender 8 to 10 minutes.

2. Whisk milk, cream, flour, and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.

3. To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

Notes
Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream give this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal.

Makeover tip: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically between brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.

Shopping tip: Look for fresh clam strips at the seafood counter.

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