Plum Island Sound Clam Chowder

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 4 (6 1/2 ounce) cans chopped clams
• 2 (8 ounce) bottles clam juice
• 5 slices center-cut bacon, cut into 1/2-inch pieces
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 1/2 teaspoons butter
• 2 cups cubed red potatoes
• 1 tablespoon fresh thyme leave
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 bay leaf
• 2 1/4 cups fat-free evaporated milk
• 1 1/2 cups 1% low-fat milk
• 1 1/2 tablespoons dry sherry
• 1 tablespoon chopped fresh parsley

Recipe

• 1 drain clams in a colander over a bowl, reserving juice. add bottled clam juice to reserved juice to equal 3 1/2 cups. set aside clams and juice.
• 2 cook bacon in a dutch oven over medium heat until crisp, stirring occasionally. remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. return bacon to pan; increase heat to medium-high. add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
• 3 add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. cover, reduce heat, and simmer 15 minutes or until potato is tender. stir in clams, evaporated milk, 1% milk, and sherry. cook 5 minutes or until thoroughly heated, stirring occasionally. discard bay leaf. sprinkle with parsley.