New England Clam Chowder #2

By carvalhohm

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

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 s
• 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, (see Shopping Tip), chopped, or 3 6-ounce cans chopped baby clams, rinsed
• 2 scallions, thinly sliced

Preparation

Step 1

1. Heat oil in large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of cooked bacon to paper towel-lined plate with 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 simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.

2. Whisk milk, cream, flour and salt in medium bowl. Add to pan and return to simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until 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.

Tips:

Makeover tip: Check sodium carefully when using clam juice because 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 seafood counter.