Recipe by Chef PotPie
I'm putting this recipe here for safekeeping. It looks like a good lighter version of clam chowder than what I usually make, and since we are trying to eat healthier, I'm going to give this a try when the weather turns colder. From Cooking Light.
Top Review by noway
Great flavor! This was our first attempt at making clam chowder, and we were pleased with the flavor. The only thing I would want to improve on next time is making it a little thicker, it was more of a soup than a chowder since the milk was subbed for cream. I think next time I will try mashing some of the potatoes to give it a thicker texture. Thanks for posting a guilt-free version of one of my favorites!
- 4 (6 1/2 ounce) canschopped clams
- 2 (8 ounce) bottles clam juice
- 5 slices center-cut bacon, cut into 1/2-inch pieces
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped celery
- 1 1⁄2 teaspoons butter
- 2 cups cubed red potatoes
- 1 tablespoon fresh thyme leave
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 bay leaf
- 2 1⁄4 cups fat-free evaporated milk
- 1 1⁄2 cups 1% low-fat milk
- 1 1⁄2 tablespoons dry sherry
- 1 tablespoon chopped fresh parsley
Directions See How It's Made
- Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.
- Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.
- Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.