Plum Island Sound Clam Chowder
"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. This recipe is from Cooking Light's Reader Recipe of the Month, Patti Marsh, September 2006."
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 4 (6 1/2 ounce) cans chopped 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
- 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.
Questions & Replies
-
How do I get my original sent to you? -
Interesting. . . I am actually the original cook who submitted this to Cooking Light back in September 2006. I was the the Reader Recipe of the Month, Patti Marsh, and there was an article written on me about the "Charming Chowder". To get to the point, I am flattered that you chose it to put on your blog to try out. I know everything you give to Cooking Light becomes their own, and I got a T-Shirt and $50. However, it was not exactly the recipe that I sent them. They do their own tweaks. I have my own very simple blog wineinthemix.wordpress.com. I never put it there - saving it for posterity. I am not an active blogger lately because I have gone back to creating family board games in my retirement from teaching. Maybe I should publish the real "Plum Island Sound Clam Chowder Recipe" finally. Feel free to use it. We would take out boat out to Plum Island and dig clams for the recipe or order chopped clams from the Cape during the winter. It is truly a favorite family tradition and gluten free. Believe me, my recipe thickens it and gives it more richness.
Reviews
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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! -
A great substitute for the thicker, less healthy original.
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)
