Gourmet Clam Chowder
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
5
- Ingredients
- 4 center-cut Bacon
- 2 Celery (chopped)
- 1 large onion (chopped)
- 1 garlic clove (minced)
- 3 small potatoes (peeled and cubed)
- 1 cup water
- 1 cup clam juice
- 3 tsps reduced-sodium chicken bouillon granule
- ¼ tsp White pepper
- ¼ tsp dried thyme
- 2 Tbsps olive oil
- 10 clam (scrubbed)
- ¼ cup water
- 0.333 cup all-purpose flour
- 2 cups fat-free half and half cream (divided)
- 2 cups clam (undrained)
Preparation steps
1.
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
2.
In the same Dutch oven, add the celery and onion to begin to cook down the vegetables. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
3.
In a small pot next to the soup, heat olive oil on medium heat. Add the fresh clams and 1/4 cup water and cover the pot. Let the clams steam for about 15 minutes, to open up.
4.
To thicken the soup, in a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5.
Stir in clams, bacon and remaining half-and-half; heat through (do not boil).
6.
When ready to serve, garnish each bowl with steam clams in the shell and a splash of good olive oil or basil oil.
