Clam Chowder / Stew

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 3 -4 slices bacon, cooked crisp and broken
• 2 large yellow onions, finely chopped
• 1/2 cup chicken broth
• 2 medium potatoes, cubed
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups 2% low-fat milk
• 2 cups half-and-half cream
• 4 (10 ounce) cans baby clams, undrained
• 1 teaspoon worcestershire sauce (optional)
• 2 -3 tablespoons chopped parsley
• paprika (optional)

Recipe

• 1 fry bacon in a large dutch oven until crisp, remove with slotted spoon and set aside.
• 2 add onion to pot, saute until softened, then add potatoes and chicken stock.
• 3 season with salt and cayenne, cover and cook for 15 minutes.
• 4 in a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
• 5 cook for 1 minute, then add cream and milk while whisking.
• 6 cook over low heat until thickened.
• 7 pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
• 8 add worcestershire and bacon.
• 9 add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.
• 10 stir and gently cook over moderate heat until heated through.
• 11 transfer to soup tureen and garnish with parsley and paprika if using.