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New England Clam Chowder




Source of Recipe


Donna


List of Ingredients




4 slices of bacon (diced small)
4 tbl. margarine
1 medium sweet onion (finely diced in processor)
1 lg. stalk of celery w/leaves (finely diced in processor)
5 medium potatoes (peeled and cubed)
4 cans minced clams
1 14.5 oz. can chicken broth
1 tsp. salt
1 pint heavy cream
1 pint fat-free half & half
Salt and pepper to taste

Recipe



In dutch oven, cook diced bacon until browned and crispy. Remove bacon pieces. Add margarine to bacon drippings in pan. Add processed onion and celery to bacon drippings and margarine in pan. Saute until tender. Add cubed potatoes and drained clam juice from all but one can of clams. (Reserve juice of one can of clams for later use. Add juice only, do NOT at clams at this point.). Add enough chicken broth to just cover potatoes. Add 1 tsp. salt. Cover and cook until potatoes are just fork-tender. Do NOT drain liquid. Add cream and half-and-half. Heat to almost boiling. In small bowl, mix together juice from remaining can of clams and cornstarch. Add to hot mixture, stirring constantly until thickened. Do not allow to boil. Add canned clams and crumbled bacon pieces. Taste and season with salt and pepper. Serve with oyster crackers.