New England Clam Chowder (Chowdah!)

1 hour/not too difficult/4 servings (2 cups each)

nutrition per serving:

480 calories, 45g protein, 36g carbs, 19g fat, 7g sugar

Ingredients

• 4 strips of bacon
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 small potatoes, peeled and cubed
• 1 cup chicken broth
• 2 bottles (8 ounces) clam juice
• 1/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups fat-free half-and-half, divided
• 6 cans (6-1/2 ounces each) chopped clams, undrained
• Salt and pepper to taste

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to a plate with paper towels to drain; set aside.
2. Saute the celery and onions in the bacon drippings until tender.
3. Lower the temperature to low.
4. Add garlic; cook 5 minutes longer or until everything is soft.
5. Stir in the potatoes, chicken broth, clam juice, a few shakes of pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, @20 minutes.
6. Stir in clams and their juices.
7. 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, 2-3 minutes.
8. Lower the heat to a simmer again.
9. Stir in the remaining half-and-half; heat through (do not boil).
10. Add salt and pepper to taste.
11. Crumble the cooked bacon; sprinkle over each serving.
12. Add oyster crackers on top and enjoy!

• You can substitute salt pork for bacon if you’d like. It’ll give it a salty flavor without that smoky bacon flavor. Make sure you check the salt level as you go – you don’t want it too salty!
• You can add as many clams as you prefer. I tend to lean on the side of A LOT. Can’t get enough of those delicious clams! You can also substitute the canned clams for fresh clams! You just have to remember to clean them well and add extra clam juice if you go that route. You will also have to simmer fresh clams longer in the goodness to make sure they are cooked through. Canned chopped clams are easier to manage, but fresh clams will bring the chowder to the next level. Try it if you get the opportunity.

• I use Yukon Gold potatoes because they are so creamy, but use whatever kind you like. I’ve seen those small red potatoes – people even leave the skin on those. YOWZA! You decide!
• More pepper at the end. I’m a big fan of pepper.
• I have seen clam chowder served in bread bowls or served with fresh bread on the side. Nothing like dunking warm bread in thick chowder. Don’t forget the napkins!