- 6
Ingredients
- 2 slices bacon, finely chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 t. dried thyme
- 1 pound russet potatoes, peeled, cut into 1/2 inch chunks
- 1/4 c. white wine
- 2 bay leaves
- 4 (6 1/2 oz) cans chopped clams, drained
- 3/4 c. instant potato flakes
- 1 T. cornstarch
- 8 oz bottle clam juice
- 3/4 c. fat-free half and half
- 1 T. chopped fresh parsley
- salt and black pepper
Preparation
Step 1
In large dutch oven, cook bacon until browned, about 10 minutes. Add onion and cook until softened, about another 10 minutes.
Add garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves and water equal to discarded clam juice. Increase heat to medium and simmer until potatoes are tender, 10 to 12 minutes.
In microwave safe bowl, wisk potato flakes, cornstarch and bottled clam juice. Microwave until mixture is thickened and smooth, about 1 minute.
Stir potato flake mixture into the pot and simmer until thickened , about 3 minutes.
Add half and half, parsley and chopped clams and cook until heated through, about 2 minutes. Do not let chowder boil or it will curdle. Discard bay leaves and season with salt and pepper.