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id 480
Name Plum Island Sound Clam Chowder
Main Dish Category Soups and Stews
Secondary Dish Category Fish and Seafood,
Main Ingredient Canned clams
Other Ingredient Clam juice
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
Cooking Type StoveTop
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.
Origin Cooking Light
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