Plum Island Sound Clam Chowder
By zeenieme
Ingredients
- 4 (6 1/2 ounce) chopped clams or 1 1/2 cups chopped fresh clams
- 2 (8 ounce) bottles clam juice
- 5 slices center-cut bacon, cut into 1/2 inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 1/2 teaspoons butter
- 2 cups cubed red potato
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 1/4 cups evaporated fat-free milk
- 1 1/2 cups 1% low-fat milk
- 1 1/2 tablespoons dry sherry
- 1 tablespoon chopped fresh parsley
Details
Servings 10
Preparation
Step 1
1. Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice
2. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery and butter; saute 6 minutes or until vegetables are tender.
3. 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. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
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