Contest-Winning New England Clam Chowder Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 5
- 1 garlic clove minced
- 1 large onion chopped
- 1 cup water
- 1/3 cup all-purpose flour
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 2 celery ribs chopped
- 1 bottle (8 ounces) clam juice
- 3 small potatoes peeled and cubed
- 3 teaspoons reduced-sodium chicken bouillon granules
- 4 center-cut bacon strips
- 2 cups fat-free half-and-half divided
- 2 cans (6-1/2 ounces each) chopped clams undrained
- Carbohydrate 17.9012656606809 g
- Cholesterol 4.535923696 mg
- Fat 1.41544371831633 g
- Fiber 1.03605002180794 g
- Protein 3.67404323963681 g
- Saturated Fat 0.796999949016885 g
- Serving Size 1 1 serving (193g)
- Sodium 252.519010914588 mg
- Sugar 16.8652156388729 g
- Trans Fat 0.150803389622245 g
- Calories 99 calories
Directions In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Yield: 5 servings. Originally published as New England Clam Chowder in Healthy Cooking October/November 2008, p31 Nutritional Facts 1-1/3 cups equals 260 calories, 4 g fat (1 g saturated fat), 22 mg cholesterol, 788 mg sodium, 39 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat. Print Add to Recipe Box Email a Friend
