Contest-Winning New England Clam Chowder
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren’t readily available, the canned clams are perfectly acceptable. This recipe is Diabetic Friendly!!
Sandy Larson Port Angeles, Washington
Contest-Winning New England Clam Chowder Recipe
Contest-Winning New England Clam Chowder
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 oz.) clam juice
3 tsp. reduced-sodium chicken bouillon granules
¼ tsp. white pepper
¼ tsp. dried thyme
1/3 cup flour
2 cups fat-free half-and-half, divided
2 can (6 ½ oz.) chopped clams, undrained
In a Dutch, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. 5 servings
(Recipe for Contest-Winning New England Clam Chowder was in www.tasteofhome.com, 2015)
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