Recipe: New England Clam Chowder

What could be better than warm soup on a cold day?  In less than an hour, enjoy a fresh, home-made cup of clam chowder. 

Ingredients: 

• 20-24 ounces cooked clams or 4 x 6.5 ounce canned clams 
• 4 slices thick cut bacon, chopped ¼”
• 2 cups of thinly sliced leeks (~ 4 leeks,) 
• 3 stalks celery, peeled, thinly sliced
• 2 carrots, peeled, chopped ¼” 
• 2 tsp fresh thyme leaves
• 3 x 8-ounce bottles clam juice
• 14.5 ounces chicken stock
• 2 tsp worcestershire sauce
• 4 cups of yukon potatoes, peeled + diced
• ½ tsp crushed red peppers, to taste
• 4 tbsp butter (optional)
• juice from 1 lemon
• 4 tbsp chopped fresh parsley

Serves: 6

Total Time:  50 minutes

Per Serving:  260 Calories, 11 g Fat, 38 g Carb, 15 g Protein

Preparation:

1. Set a fine mesh colander over a bowl and drain clams into the mesh. Reserve clam juice.  
2. Heat a heavy bottomed soup pot over medium high heat and add the bacon. Cook, stirring occasionally, until crisped. Remove bacon and drain on a paper towel.
3. Add leeks to the residual bacon fat and sauté until soft, about 5 mins. Add celery, carrots and thyme and continue cooking for another 3 minutes.  
4. Add clam juice, including the clam juice reserved from the canned clams, chicken stock and Worcestershire sauce. Bring to a boil and add the potatoes. Return to a boil and then reduce to medium low. Add the bacon and crushed red peppers to the pot and cook until the potatoes are tender, about 15 minutes. 
5. Stir in butter. Add clams, lemon juice and parsley, heat briefly. Do not overcook clams as they may become rubbery.