Lunch · 30 min · american

Light New England Clam Chowder

✓ USDA-verified nutrition data

Ingredients

• 1 can Chopped clams
• 2 Potatoes
• 1 cup Milk
• 1 stalk Celery
• 1 tbsp Flour
• 2 slices Bacon

Steps

1. Dice the potatoes into 1/2-inch cubes and thinly slice the celery. Cook the bacon in a large saucepan over medium heat for 4-5 minutes until crisp; transfer to a paper towel, leaving the rendered fat in the pan.
2. Add the celery to the bacon fat and cook 3-4 minutes until softened. Sprinkle over the flour and stir for 1 minute — it should form a pale paste with no dry spots.
3. Slowly pour in the milk, whisking as you go so no lumps form, then add the potatoes. Bring to a gentle simmer — never a hard boil, or the milk can split.
4. Simmer 12-15 minutes, stirring occasionally, until the potatoes are fork-tender and the soup has thickened enough to coat the back of a spoon.
5. Stir in the chopped clams with their juice and heat through for 2-3 minutes. Boiling clams makes them rubbery, so keep it at a bare simmer.
6. Crumble the bacon over each bowl and serve hot.

Build my plan — free

← All recipes