New England Clam Chowder…
New England Clam Chowder
- 1½ cup(s) water
- 12 large cherrystone or chowder clams, scrubbed
- 2 slice(s) bacon, chopped
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 stalk(s) celery, chopped
- 2 tablespoon(s) all-purpose flour
- 1 large (12-ounce) potato, peeled and cut into ½-inch chunks
- 2 cup(s) reduced-fat (2%) milk
- 1 tablespoon(s) snipped fresh chives
- In 4-quart saucepan, heat water to boiling on high. Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, transferring clams to bowl as they open. Discard any unopened clams
- Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel. Add water to broth to equal 2½ cups total.
- Rinse saucepan to remove any grit. In same saucepan, cook bacon on medium until browned. With slotted spoon, transfer bacon to paper towels to drain. To bacon fat in pan, add onion, carrot, and celery, and cook 9 to 10 minutes or until tender, stirring occasionally.
- Meanwhile, remove clams from shells and coarsely chop.
- Stir flour into vegetable mixture; cook 1 minute, stirring. Gradually stir in clam broth. Add potato; heat to boiling. Cover; simmer on low 12 minutes or until potato is tender, stirring occasionally. Stir in milk, clams, ⅛ teaspoon pepper, and bacon; heat through (do not boil). Sprinkle with chives to serve.
Source: good housekeeping