Thursday, October 27, 2011

Clam Chowder

I love clam chowder, especially New England style. My husband has to watch his milk intake so I had to come up with a recipe that would make just enough for me. I made this last night and it turned out great.

New England Style Clam Chowder
(makes 3 to 4 servings)

1 1/2 strips of bacon, cut in 1/4" pieces
1/2 cup shopped onion
1/2 cup chopped celery
1 potato, cubed
1 cup water
clam juice from a 6.5 ounce can of minced clams (reserve clams)
1 tsp. dried parsley
1/4 cup butter
1/4 cup flour
1 cup half & half
1 cup milk
1/2 tablespoon red wine vinegar
1 teaspoon salt
1/8 teaspoon pepper

In a small saucepan, fry bacon until almost done. Add the onions and celery. Saute until the onions are translucent. Add water, clam juice, potatoes and parsley. Simmer until potatoes are tender but don't overcook. Meanwhile, in a medium saucepan, melt butter. Stir in flour until well blended. Add half & half and milk. Whisk, stirring frequently, until thickened. Stir in the potato mixture.  Add the remaining ingredients, including the reserved clams, and heat through. Enjoy!

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