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Potato Clam Chowder

Source of Recipe

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Potato Clam Chowder

Tasteofhome.com – e-mail
Home-Style Soups, Salad and Sandwiches Cookbook 1996
Recipe not yet rated.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings

I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, Maryland

Ingredients:
• 2 cans (6-1/2 ounces each) minced clams
• 2 bacon strips, chopped
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 1 cup water
• 1-3/4 pounds potatoes (about 4 medium), peeled and cut into 3/4-in. cubes
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon dried thyme
• 1/4 teaspoon dried savory
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 2 tablespoons minced fresh parsley

Directions:
Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels.

Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly.

Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally.

Stir in milk, parsley and clams; heat through. Top with bacon. Yield: 6 servings.

1 cup equals: 201 calories, 6 g fat (2 g saturated fat), 34 mg cholesterol, 615 mg sodium, 27 g carbohydrate, 2 g fiber, 11 g protein.++++ Diabetic Exchanges: 2 starch, 2 lean meat.