Clam Chowder

Clam Chowder
Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    medium potatoes, cubed

  • 5

    bacon strips, chopped

  • 2

    celery stalks, chopped

  • 2

    small onions, chopped

  • 1

    carrot, grated

  • 2-3

    garlic cloves, minced

  • 1/4

    c. flour

  • 2

    cans 5 oz. clams, chopped

  • 1

    can 12 oz. evaporated milk

  • 2 1/2

    c. milk

  • 1/4

    tsp. dried basil

  • 1/4

    tsp. pepper

  • 1/4

    tsp. salt

Directions

To reduce fat, use skim milk, trim some fat from bacon. Cook potatoes in 1 c. water and the drained clam juice (reserve clams). Cover potatoes and bring to a boil, reduce heat and simmer until tender (15 to 20 min.). Meanwhile, in a skillet, over medium heat, cook the bacon, celery, onions, carrot and garlic, stirring occasionally, until the bacon is cooked (10 to 15 min). Sprinkle with flour and stir to combine. Add to the potatoes, and stir gently. Add milk and cook over medium heat, stirring frequently until mixture simmers gently and thickens. Add clams, basil, salt, and pepper and heat thoroughly.

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