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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