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Recipes, Soup

New England Clam Chowder – Lite Version

This is a lighter version of the chowder that we love, I hope you do too.

  • 1 1/2  tbsp olive oil, separated
  • 8 slices Canadian bacon (4oz), chopped
  • 1 large onion, chopped
  • 6 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 1/4 lbs red potatoes, cut into bite size peices
  • 3 (6.5 oz) cans clams drained, with juice reserved
  • 1 bay leaf
  • 2 cups cold 1% milk
  • 4 tbsp heavy cream
  • 4 tbsp flour

Heat 1/2 tbsp of oil in a large soup pot and add bacon.  Cook until browned, about 3-4 minutes.  Remove bacon from pot and reserve.  Add remaining tbsp oil, onion, celery and 3/4 tsp salt to pot.  Cook for 5 minutes or until the vegetables are soft.  Add garlic and thyme; cook 1 minute.  Add 1 cup water, reserved clam juice (should be 1 1/2 cups), potatoes and bay leaf.  Bring to a boil. Reduce hit to low and simmer for 10 minutes with pot partially covered.

In a separate bowl, whisk together the milk, cream and flour.  When the flour is dissolved, slowly add mixture to the pot while stirring constantly.  Return soup to a simmer, stirring frequently.  Cook 8 minutes or until thickened.  Add clams and simmer another 2 minutes.  Remove bay leaf, add bacon and season with salt and pepper.  Enjoy!

 

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