New England Clam Chowder

My friend Janet comes through again with this delicious Clam Chowder recipe.  Even though it is made with lower calorie ingredients, it still has such a rich flavor.  I used red potatoes and left the skin on to give it some color.  Using packaged crumbled bacon, makes this a quick and easy soup to throw together.  It is not thick like your higher calorie chowders but still so very good!

2 slices bacon or 4 T. of real bacon bits

1 medium onion, chopped

2 medium potatoes, cut into bite-size pieces (about 1 1/2 cups)

In stock pot, cook bacon, onion and potatoes.  Cook until onions are translucent.

3 (7 1/2 oz.) cans clams, drained – reserve 1 cup clam juice 1 cup water

Add 1 cup of the reserved clam juice and 1 cup of water.

Cover and cook until potatoes are tender.

1/4 cup Brummel and Brown butter, melted

1/4 cup flour

Melt butter and stir in the flour.

Whisk into potatoe mixture.

3 cups skim milk or 2 % milk (We liked the 2% better)

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. garlic granules

1/4 tsp. Italian seasoning

Add clams, milk, and seasonings.

Simmer until hot and the milk thickens.

Makes about 6 cups

Recipe Source:  Janet G.

FULL RECIPE WITHOUT PICTURES —

NEW ENGLAND CLAM CHOWDER

2 slices bacon or 4 T. of real bacon bits

1 medium onion, chopped

2 medium potatoes (about 1 1/2 cups), cut into small bit-sized pieces

3 (7 1/2 oz.) cans clams, drained – reserve 1 cup clam juice 1 cup water

1/4 cup Brummel and Brown butter, melted

1/4 cup flour

3 cups skim milk

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. garlic granules

1/4 tsp. Italian seasoning

In stock pot, cook bacon, onion and potatoes.  Cook until onions are translucent.

Add 1 cup of the reserved clam juice and 1 cup of water.

Cover and cook until potatoes are tender.

Melt butter and stir in the flour.  Add to potatoes mixture.

Add clams, milk, and seasonings.

Simmer until hot and the milk thickens.

Makes about 6 cups

Recipe Source:  Janet G.