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Plus+ 7 Per Serving
2 teaspoons canola oil
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 medium red potato, diced
1 8-ounce bottle clam juice
1 bay leaf
3 cups low-fat milk
1/2 cup heavy cream
1/3 cup all-purpose flour
3/4 teaspoon salt
3 6-ounce cans chopped baby clams, rinsed
2 scallions, thinly sliced
New England Clam Chowder
Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6
minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon.
Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2
minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the
vegetables are just tender, 8 to 10 minutes.
Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer,
stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams
and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved
bacon and scallions.
Makes 6 servings. (Serving Size 1 Cup)
Nutritional Info Per Serving: 253 calories; 13 g fat; 59 mg cholesterol; 20 g carbs;
16 g protein; 1 g fiber; 585 mg sodium