3 slices bacon, diced, cooked crisp
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk
In a Dutch oven or large, heavy saucepan, cook bacon until crisp. Remove bacon to paper towels with slotted spoon; drain.
Add onion to bacon drippings; sauté until softened.
Add potatoes and clam juice, salt, and pepper.
Cover and simmer for about 15 minutes, or until potatoes are tender.
Remove from heat. Add minced clams with their liquid. Whisk flour into milk and blend until smooth; add to chowder with half-and-half.
Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles. Don’t boil.
-I used all skim milk and then 6 Tbsp. of flour to make it a little thicker.
-If you are counting calories and still crave the flavor and rich textures . . . you may add Molly McButter or another butter flavoring you enjoy. You may also thicken it with a little extra flour or some instant mashed potato flakes. Or add one extra potato and let it cook a little longer so the potato cooks down some and makes it thicker.
-Make it a seafood chowder and add a few carrots bits, some crab flakes, white fish or chopped scallops.
Close this window