Plum Island Sound Clam Chowder

Plum Island Sound Clam Chowder
Plum Island Sound Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

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

Directions

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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