Quick Clam Chowder

Submitted by Debbie R.

"Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol."

 

• Ready In: 5hrs 55mins
• Ingredients: 12
• Serves: 6

ingredients

• 4 (6 1/2 ounce) cans minced clams
• 3 (8 ounce) bottles clam juice
• 1 tablespoon oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1⁄4 cup flour
• 1 1⁄2 lbs red potatoes (5 medium)
• 2 bay leaves
• 1 teaspoon minced fresh thyme (or 1/4 t. dried)
• 1 cup fat-free evaporated milk
• 2 tablespoons minced fresh parsley
• pepper (optional)

directions

1. Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
2. Heat oil over medium and cook onion until it has softened, about 5 minutes.
3. Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
4. Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
5. Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.

Reviews

[lazyme]

Nice chowder. I made this as directed other than added some crumbled bacon as a garnish. Thanks for sharing, Debbie. Made for Photo Tag.