Labadie Recipe Database
Name Plum Island Sound Clam Chowder
Number of People 10
List of Ingredients 4 (6 1/2 oz. cans) chopped clams

2 (8 oz) 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 tsp. butter

2 cups cubed red potatoes

1 T. fresh thyme leaves

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 bay leaf

2 1/4 cups evaporated fat-free milk

1 1/2 cups 1% lowfat milk

1 1/2 T. dry sherry

1 T. chopped fresh parsley
Description 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.



Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally.  Remove bacon from pan with a slotted spoon, reserving 2 tsp. drippings in pan.  Return bacon to pan, increase heat to medium-high.  Add onion, celery, and butter, saute 6 minutes or until vegetables are tender.



Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to 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.
Time 45 minutes
Difficulty (1-5) 2
Notes Per 1-cup serving:  145 calories, 3.7 g fat, 12 g protein, 16 g. carbohydrates, .8 g fiber, 23 mg cholesterol, 5.6 mg iron, 476 mg sodium, 248 mg calcium.



If fresh clams are avilable, use about 1 1/2 cups chopped clams.
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