Today : Homemade Clam Chowder

Into the Light - Day 42 - Year 2022

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New England Clam Chowder

Prep: 20 min. Cook: 35 min.

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Ingredients:

4 center-cut bacon strips

2 celery ribs, chopped

I add a small carrot, cubed, for color

1 large onion, chopped

1 garlic clove, minced

3 small potatoes, peeled and cubed

1 cup water

1 bottle (8 ounces) clam juice

3 teaspoons reduced-sodium chicken bouillon granules

1/4 teaspoon white pepper

1/4 teaspoon dried thyme

1/3 cup all-purpose flour

2 cups fat-free half-and-half, divided

2 cans (6-1/2 ounces each) chopped clams, undrained

~ I prefer to use fresh chopped clams ~

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Directions:

~In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute 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, until potatoes are tender, 15-20 minutes.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

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1-1/3 cups: 260 calories

4g fat (1g saturated fat)

22mg cholesterol

788mg sodium

39g carbohydrate

(9g sugars, 3g fiber)

13g protein.

Done