New! New England Clam Chowder

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon olive, plus
• 1 teaspoon olive oil
• 4 slices canadian bacon, diced (2 oz.)
• 1 large onion, chopped (2 cups)
• 6 celery ribs, diced (about 2 cups)
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon finely chopped garlic
• 2 teaspoons chopped fresh thyme
• 1 1/2 cups water
• 2 (1 lb) containers frozen clams packed in their own juice, thawed, juice reserved
• 1 1/4 lbs russet potatoes, unpeeled, cut into 1/2-inch dice
• 1 bay leaf
• 2 cups cold low-fat milk (1%)
• 2 tablespoons heavy cream
• 3 tablespoons all-purpose flour
• hot pepper sauce, for serving (tabasco)

Recipe

• 1 heat 1 teaspoon oil in a large soup pot over med-high heat.
• 2 add the canadian bacon and cook, stirring frequently, until crisp, 3-4 minutes; transfer the bacon to a plate.
• 3 add the remaining 1 tablespoon oil, the onion, celery, salt, and black pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes.
• 4 add the garlic and thyme and cook, stirring, for 1 minute.
• 5 add the water, reserved clam juice (about 1 1/2 cups), potatoes, and bay leaf; bring to a boil.
• 6 partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
• 7 whisk together the milk, cream, and flour until the flour is dissolved.
• 8 slowly add the mixture to the pot, stirring constantly.
• 9 continuing to stir, bring the soup to a simmer (do not boil).
• 10 reduce the heat to med-low and cook, stirring occasionally, until thickened, about 8 minutes.
• 11 add the clams and simmer 2 minutes more.
• 12 discard the bay leaf.
• 13 right before serving, stir in the bacon; taste and adjust seasoning.
• 14 serve with hot pepper sauce.
• 15 260 calories per 1 1/2 cup serving.