“Light” Clam Chowder
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12cups
Cook Time
35minutes
Servings
12cups
Cook Time
35minutes
Ingredients
Instructions
  1. Cook the bacon in a large soup pot, over medium-high heat, until crispy. Remove to paper towel to drain.
  2. Turn heat down, to medium low, and stir in onion, celery, salt thyme and garlic. Cook until tender, about 4 minutes.
  3. Add liquid from clams, potatoes, bottled clam juice and bay leaf. Bring to a boil and then simmer for 15 minutes. Remove bay leaf.
  4. Combine milk and flour. Whisk into pot and bring back to a boil. Cook 12 minutes, stirring frequently, to prevent burning.
  5. Add clams and cook 2 more minutes.
  6. Serve hot with crumbled bacon on top. For fun serve in hollow out bread bowls.

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