Contest-Winning New England Clam Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)