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New England Clam Chowder
INGREDIENTS:
6 slices turkey, (or pork), bacon, diced 🥓
2 tablespoons unsalted butter 🧈
2 cloves garlic, minced 🧄
1 onion, diced 🧅
2 Celery ribs, chopped. (Optional).
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup milk 🥛
1 cup vegetable stock
2 (6.5-ounce) cans chopped clams, juices reserved 🦪
1 Can of 8 oz. Clam juice.
2 bay leaves
2 large russet potatoes, peeled and diced
(Or 3 small potatoes) 🥔
1 cup half and half* 🐄
Kosher salt and freshly ground black pepper, to taste 🧂
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Heat🌡️a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.
Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaves, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
Don't Forget The Oyster Crackers!
Mmm' Mmmm. 😁👍👍
NOTES:
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*Cooking time may need to be adjusted depending on the thickness of the potatoes.
Nutrition Facts
1-1/3 cups: 260 calories, 4g fat (1g saturated fat), 22mg cholesterol, 788mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
6 slices turkey, (or pork), bacon, diced 🥓
2 tablespoons unsalted butter 🧈
2 cloves garlic, minced 🧄
1 onion, diced 🧅
2 Celery ribs, chopped. (Optional).
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup milk 🥛
1 cup vegetable stock
2 (6.5-ounce) cans chopped clams, juices reserved 🦪
1 Can of 8 oz. Clam juice.
2 bay leaves
2 large russet potatoes, peeled and diced
(Or 3 small potatoes) 🥔
1 cup half and half* 🐄
Kosher salt and freshly ground black pepper, to taste 🧂
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Heat🌡️a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.
Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaves, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
Don't Forget The Oyster Crackers!
Mmm' Mmmm. 😁👍👍
NOTES:
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*Cooking time may need to be adjusted depending on the thickness of the potatoes.
Nutrition Facts
1-1/3 cups: 260 calories, 4g fat (1g saturated fat), 22mg cholesterol, 788mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
