Posted by Marla Hudgins on January 21, 2010, 12:32 pm
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ROD RECIPES 01/21/2010 National New England Clam Chowder Day Lighter New England Clam Chowder A thick soup made with clams onions salt pork potatoes and milk Source is Free Dictionary Lighter New England Clam Chowder • 4 slices bacon, diced (regular or turkey bacon) • 1 medium onion, diced (about 1 1/2 cups) • 1 stalk celery, diced • 1-2 cloves garlic, minced • 3 Tbsp. flour • 2 large Russet potatoes (or 6-8 red potatoes), diced (and peeled if you’d rather not have skins) • 1 bottle (8 ounces) clam juice • 4 cups milk (I used 2%) • 1 bay leaf • 1/2 tsp. thyme and/or Old Bay seasoning • 1 tsp. salt • 1/4 tsp. freshly-ground black pepper • 2 cans (approximately 7 ounces each) minced clams • dash of hot sauce (optional) In a large heavy saucepan (or Dutch oven), cook the bacon until it is nearly crisp. Remove the bacon, and leave about 1 Tbsp. of grease in the pan (If using turkey bacon, you may need to add a tablespoon of oil.) Add onions, celery and garlic, and saute over medium-high heat until vegetables are translucent, stirring occasionally. Stir in flour, and cook for another 3 minutes. Add in clam juice, milk, bay leaf and seasonings. Bring to a boil. Simmer and stir frequently for 10-15 minutes, or until potatoes are thoroughly cooked (they should be easily mashed with a spoon). Add in clams with their juice. Discard bay leaf and season with salt, pepper, and hot sauce. Serve in bowls, and garnish with extra bacon and/or chopped parsley. Source is Gimme Some Oven