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New England Clam Chowder

New England Clam Chowder
New England Clam Chowder
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New England Clam Chowder

  1. 2 teaspoons canola oil

  2. 4 slices bacon, chopped

  3. 1 medium onion, chopped

  4. 2 stalks celery, chopped

  5. 2 teaspoons chopped fresh thyme, or 1 teaspoon dried

  6. 1 medium red potato, diced

  7. 1 8-ounce bottle clam juice, (see Makeover Tip)

  8. 1 bay leaf

  9. 3 cups low-fat milk

  10. 1/2 cup heavy cream

  11. 1/3 cup all-purpose flour

  12. 3/4 teaspoon salt

  13. 12 ounces fresh clam strips, (see Shopping Tip), chopped, or 3 6-ounce cans chopped baby clams, rinsed

  14. 2 scallions, thinly sliced

Prep Time: 00:45
Total Time: 00:45

Community Rating:

Recipe Author: Eating Well

Dietary Considerations: Good Source of Calcium, Low Cholesterol, Sensible Carbs

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 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, (see Makeover Tip)
  • 1 bay leaf
  • 3 cups low-fat milk
  • 1/2 cup heavy cream
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 12 ounces fresh clam strips, (see Shopping Tip), chopped, or 3 6-ounce cans chopped baby clams, rinsed
  • 2 scallions, thinly sliced

Recipe Directions:

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.

Serving per recipe:

6 servings, generous 1 cup each

Amount per serving:

  • Calories: 260
  • Carbohydrates: 20 g
  • Carbohydrate Servings: 1
  • Cholesterol: 60 mg
  • DietaryFiber: 1 g
  • Fat: 13 g
  • Monounsaturated Fat: 5 g
  • Potassium: 399 mg
  • Protein: 16 g
  • Saturated Fat: 6 g
  • Sodium: 611 mg
  1. Good Source of Calcium
  2. Low Cholesterol
  3. Sensible Carbs