I love’s me some clam chowda… trouble is… with all the cream and salt pork and butter… it doesn’t love me back.
When we lived in San Clemente California we had a favorite restaurant by the pier that we would visit often. They had the best clam chowder there. I would order it almost every time we visited and eat every last drop of it. I was blissfully ignorant of the fact that it was made with heavy cream. Oh man! I shudder to think how many artery clogging calories were in each bowl.
Well, I am happy to tell you all that I happened upon this recipe for a slimed down version that uses milk instead of heavy cream, slices of bacon instead of a slab of salt pork and no butter at all. :D The addition of crushed dried rosemary and thyme give the broth a wonderfully deep flavor while the addition of corn adds even more body.
Mike really liked it and had a huge second helping. You know what they say “Eatin’ speaks louder n’ words”. :)
Recipe Source: Bon Appetit
New England Clam and Corn Chowder
- 6 thick bacon slices, cut crosswise into 1/2-inch pieces
- 1 large onion, chopped
- 2 large carrots, peeled, chopped
- 1 1/4 teaspoons dried thyme
- 3/4 teaspoon crushed dried rosemary
- 3 tablespoons all purpose flour
- 4 cups whole milk
- 1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
- 3 6 1/2-ounce cans chopped clams in juice
- 1 8 3/4-ounce can corn kernels, drained
- Chopped fresh parsley
- Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.
- Add next 4 ingredients to pan; sprinkle with salt and pepper.Sauté until vegetables are crisp-tender, about 5 minutes.
- Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.
- Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
- Divide soup among bowls, sprinkle with bacon and parsley, and serve.
By: The Kitchen Door