New England Clam Chowder

Yield: 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon) 5 points plus Calories: 194 Calories from fat: 25% Fat: 5.4g Saturated fat: 2.7g Monounsaturated fat: 1.9g Polyunsaturated fat: 0.4g Protein: 12.3g Carbohydrate: 23.7g Fiber: 1.4g Cholesterol: 32mg Iron: 2.2mg Sodium: 639mg Calcium: 111mg
New England Clam Chowder
New England Clam Chowder

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (6 1/2-ounce) cans chopped clams, undrained

  • 2

    (8-ounce) bottles clam juice

  • 4

    bacon slices

  • 1

    cup chopped onion

  • 1

    cup chopped celery

  • 1

    garlic clove, minced

  • 3

    cups cubed red potato

  • 1 1/2

    teaspoons chopped fresh thyme

  • 1/4

    teaspoon black pepper

  • 3

    parsley sprigs

  • 1

    bay leaf

  • 2

    cups 2% reduced-fat milk

  • 1/4

    cup all-purpose flour

  • 1/2

    cup half-and-half

  • Thyme sprigs (optional)

Directions

Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

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