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. Image