New England Clam Chowder
- Yield: 6 servings
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Ingredients
- 2 tsp Canola oil
- 4 slices Bacon, chopped
- 1 Medium onion, chopped
- 2 stalks Celery, chopped
- 2 tsp Fresh thyme, chopped
- 1 Medium red potato, diced
- 8 oz Clam juice
- 1 Bay leaf
- 3 cups Low-fat milk
- 1/2 cup Heavy cream
- 1/3 cup All-purpose flour
- 3/4 tsp Salt
- 12 oz Fresh clam strips
- 2 Scallions, thinly sliced
Instructions
- Heat oil in a saucepan over medium heat. Add bacon and cook until crispy. Transfer half of the bacon to a plate and set aside.
- Add onion, celery and thyme to the pan and cook until vegetables start to soften, 2-3 minutes.
- Add the potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are tender, 8-10 minutes.
- Whisk together milk, cream, flour and salt. Add to the pan and return to a simmer. Cook, stirring, until thickened.
- Add clams and cook until the clams are just cooked through, about 3 minutes. Remove bay leaf.
- Ladle soup into bowls and top with scallions and the reserved bacon.
Notes
Recipe adapted from EatingWell.com