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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