New! New England Clam Chowder
- 1 tablespoon plus 1 teaspoon olive oil
- 4 slices Canadian bacon, diced (2 ounces)
- 1 large onion, chopped (about 2 cups)
- 6 stalks celery, diced (about 2 cups)
- Kosher salt and freshly ground pepper
- 1 tablespoon finely chopped garlic (about 3 large cloves)
- 2 teaspoons chopped fresh thyme
- 2 1 -pound containers frozen clams packed in their own juice, thawed, juice reserved
- 1 1/4 pounds russet potatoes, cut into 1/2-inch dice
- 1 bay leaf
- 2 cups cold low-fat (1 percent) milk
- 2 tablespoons heavy cream
- 3 tablespoons all-purpose flour
- Hot sauce (such as Tabasco), for serving (optional)
- Heat 1 teaspoon of the oil in a large soup pot over medium-high heat.
- Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes.
- Transfer the bacon to a plate.
- Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
- Add the garlic and thyme and cook, stirring, for 1 minute more.
- Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.
- Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Whisk the milk, cream and flour in a bowl until the flour is dissolved.
- Slowly add the mixture to the pot, stirring constantly.
- While stirring, bring the soup to a simmer (do not boil).
- Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes.
- Add the clams and simmer 2 minutes more.
- Discard the bay leaf.
- Add salt and pepper to taste.
- Right before serving, stir in the bacon.
- Serve with the hot sauce.
- Per serving: Calories 312; Fat 8 g (Saturated 2 g); Cholesterol 66 mg; Sodium 510 mg; Carbohydrate 33 g; Fiber 3 g; Protein 27 g
- Photograph by Yunhee Kim
olive oil, bacon, onion, stalks celery, kosher salt, garlic, thyme, own juice, russet potatoes, bay leaf, percent, heavy cream, allpurpose, sauce
Taken from www.foodnetwork.com/recipes/ellie-krieger/new-new-england-clam-chowder-recipe.html (may not work)