I love clam chowder! I visited a friend in Boston many years ago and fell in love. I know I will never be able to recreate the chowder I ate there. And I know I would never want to read nutritional information for those recipes either. I have come up with a recipe that still has all the essential clam chowder ingredients and flavors, without all the fat and calories.
- 2 (6 1/2-ounce) cans chopped clams
- 3 slices center-cut bacon, cut into 1/2-inch pieces
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tsp butter
- 2 tablespoons flour
- 2 cups cubed red potato, skin left on
- 1/2 tablespoon fresh thyme leaves
- 1/4 teaspoon salt
- 1 bay leaf
- 1 12 oz. can evaporated fat-free milk
- 3/4 cup 1% low-fat milk (our dairy provides 1 1/2% so that is what I used)
- 1/2 cup white wine
- 1 tablespoon chopped fresh parsley
- Drain clams in a colander over a bowl, reserving juice.
- Cook bacon in a soup pot over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 1 teaspoon 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.
- Add flour and cook for 2 minutes stirring constantly.
- Add reserved clam juice, wine, potato, thyme, salt and bay leaf and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
- Stir in clams, evaporated milk, and 1% milk. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.