Ingredients
1 1/2 cups water
12 large scrubbed cherrystone or chowder clams
2 chopped bacon slices, lean, drained
1 chopped medium onion
1 chopped medium carrot
1 chopped celery stalks
2 tablespoons wheat flour
12-ounces of peeled potato chunks
2 cups milk, organic, coconut or almond
Pepper
1 tablespoon fresh chives, snipped
How to Make It
- Heat water to boiling on stove burner set on high in 4-quart saucepan.
- Once boiling, toss in clams. Return to boiling and turn burner down to medium-low.
- Simmer, covered until clams open, about 10 minutes or so. As they open, transfer clams to bowl. Trash any unopened clams.
- Using a 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel.
- Adding water to broth, come up with 2 1/2 cups total liquid.
- After rinsing saucepan to remove any grit, brown bacon on medium heat. Transfer bacon to paper towels to drain, using slotted spoon.
- Add onion, carrot, and celery to bacon fat left in pan.
- Stirring occasionally, cook until tender, about 9 to 10 minutes.
- Remove clams from shells and coarsely chop the meat.
- Add flour into vegetable mixture, stirring and cooking for 1 minute.
- Slowly stir in clam broth. Toss in the potato pieces. Bring to boil.
- Simmer on low, covered, stirring occasionally, until potato is tender, about 12 minutes.
- Stir in milk, clams, 1/8 teaspoon pepper, and bacon. Heat through, being careful not to boil.
- Top with chives and serve.
Serves: 6
Adapted from: http://www.delish.com/recipefinder/healthy-new-england-clam-chowder-recipe
